the best corn on the cob

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Emilyparis
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2004/09/21 13:42:23 (permalink)

the best corn on the cob

Perhaps this has been covered already and please excuse me if it has but as I recollect right now must be corn season.

Fresh corn on the cob, is anything better? I've been out of the States for a while and I would really love to hear about all the good corn (especially the butter and sugar variety) that you are eating back home.

Do you boil it, grill it, take it off the cob and make that Sukotash thing my Grammy liked, cream it...? Can you get it at restaurants?

tks from France (the corn here is not as good as in MA, not nearly and I'm homesick)
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    Michael Hoffman
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    RE: the best corn on the cob 2004/09/21 14:02:50 (permalink)
    I roast my corn in the husk on my grill. I remove the silk, then put the husk back over the ear. Then I soak it in water for a hour or two before putting it on the grill. By the way, I usually top the coals with wet hickory chips to add smoke. The corn is delicious.

    What I miss, though, is the tooth-achingly sweet corn of my youth -- Bantam corn from the Litchfield, Connecticut area (actually, Bantam, Connecticut, I suppose). By the way, as I recall, stolen field corn is great, too.
    #2
    greasewheel
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    RE: the best corn on the cob 2004/09/21 14:22:33 (permalink)
    Micheal & Emily, I pick up butter & sugar corn weekly from a gentleman selling it out of the back of his truck in New Preston, CT just south of Bantam. I grill it too and it is delicious. He also sells white corn but I have not tried that yet. If you are in the area he is on Rt 202 just South of the turn-off to Rt 45 in the dirt parking lot which is also home to Papa Joe's. He sells hot dogs out of a trailer during lunch hours.
    #3
    brentk
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    RE: the best corn on the cob 2004/09/21 14:24:22 (permalink)
    Michael -

    I have done it that way to and it is very good.

    Recently, I attended one of Steve Raichlen's BBQ classes and he demonstrated an alternative - he claims that Michael's way steams the corn rather than grills it.

    He pulls the husks back and ties them in place with butcher's string to make a handle. Then, he grills the exposed corn over direct heat, brushing from time to time with a combination of melted butter, garlic and cilantro. The corn is done once the kernels are lightly caramelized.

    I like both ways, but I guess I just like corn on the cob about any way you cook it.
    #4
    plb
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    RE: the best corn on the cob 2004/09/21 14:32:10 (permalink)
    From the grill and from the smoker are both great.

    Microwave is almost as tasty. Wrap in plastic wrap, punch a few holes in it, and then nuke (2 min. for a small ear, maybe 3 for a large one).
    #5
    emsmom
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    RE: the best corn on the cob 2004/09/21 14:33:26 (permalink)
    The best corn to be found around here starts coming in about the first of July. It is called Silver Queen. It is wonderful to just bring your water to a boil and drop the ears in to boil for a few minutes, then put on plenty of butter and salt. YUM.
    My Mom makes the best cream corn in the world. She always freezes corn in the summer and then in the Winter at Family Get togethers, she always prepares cream corn. My sister and I almost fight over the left overs.
    Something else that I like to do is to fry corn. I cut it off the cob and fry it in Canola oil until some of the kernals are light brown, then salt it and serve it.
    Also, in the Fall I like to get ears of corn that are getting a little hard and roast them on the oven rack until they are crunchy.
    This is good also.
    #6
    Michael Hoffman
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    RE: the best corn on the cob 2004/09/21 14:56:34 (permalink)
    quote:
    Originally posted by greasewheel

    Micheal & Emily, I pick up butter & sugar corn weekly from a gentleman selling it out of the back of his truck in New Preston, CT just south of Bantam. I grill it too and it is delicious. He also sells white corn but I have not tried that yet. If you are in the area he is on Rt 202 just South of the turn-off to Rt 45 in the dirt parking lot which is also home to Papa Joe's. He sells hot dogs out of a trailer during lunch hours.

    I'm afraid that's a long drive from my home in Ohio.
    #7
    Michael Hoffman
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    RE: the best corn on the cob 2004/09/21 14:58:35 (permalink)
    quote:
    Originally posted by Brent Kulman

    Michael -

    I have done it that way to and it is very good.

    Recently, I attended one of Steve Raichlen's BBQ classes and he demonstrated an alternative - he claims that Michael's way steams the corn rather than grills it.

    He pulls the husks back and ties them in place with butcher's string to make a handle. Then, he grills the exposed corn over direct heat, brushing from time to time with a combination of melted butter, garlic and cilantro. The corn is done once the kernels are lightly caramelized.

    I like both ways, but I guess I just like corn on the cob about any way you cook it.

    It sounds good. But I would have to disagree about my way steaming rather than grilling. At least, the grill marks on the corn, itself, would indicate that the ears are grilling.
    #8
    greasewheel
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    RE: the best corn on the cob 2004/09/21 15:07:20 (permalink)
    Sorry Michael, I didn't read your profile. I wrongly assumed if you knew a small town like Bantam you must live in the area.
    #9
    Goose
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    RE: the best corn on the cob 2004/09/21 15:11:46 (permalink)
    quote:
    Originally posted by plb

    From the grill and from the smoker are both great.

    Microwave is almost as tasty. Wrap in plastic wrap, punch a few holes in it, and then nuke (2 min. for a small ear, maybe 3 for a large one).



    OK, that's just flat out wrong. There is no way that anything from a microwave can be "almost as tasty" as anything from a smoker or grill.

    That's like saying the hamburgers from McDonalds is almost as tasty as the ones from my corner bar hangout.
    #10
    plb
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    RE: the best corn on the cob 2004/09/21 23:50:18 (permalink)
    Goose,

    To me corn should taste purely like corn. Maybe you prefer the taste of smoke or charcoal, or lighter fluid.

    Does you corner bar hangout cook exactly the same burger as McD's, or is some of the difference in the raw materials?
    #11
    BT
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    RE: the best corn on the cob 2004/09/22 03:41:02 (permalink)
    quote:
    Originally posted by Michael Hoffman

    What I miss, though, is the tooth-achingly sweet corn of my youth -- Bantam corn from the Litchfield, Connecticut area (actually, Bantam, Connecticut, I suppose). By the way, as I recall, stolen field corn is great, too.


    I'm going to put in a good word here for science. I have read, and my own explorations in the subject have confirmed, that the messing that plant breeders have done with corn has had the opposite results of what they have done with tomatoes. In other words, the corn is now BETTER. That tooth-achingly sweet corn you remember stayed that sweet for about an hour or two after it was picked so to stay so toothsome it had to go rather directly from the field to your grill before the sugar turned to starch. Now, however, even those of us living nowhere near a cornfield can go to a supermarket (gasp!!) and buy corn that's pretty darned sweet (and will stay that way for days) and I have done so only a week ago. Lest you think I wouldn't know a decent ear of corn if it bit me on the butt, I grew up in Maryland and summer vegetables, including corn, grown in southern Maryland and throughout the Eastern Shore are (or, at least, were) wonderful. Just as you remember the Bantam ears, I recall Sunday trips out to a roadside stand where the farmer would escort us into the cornfield to pick as many ears as we wanted after which we would take them home, clean them and turn them into supper. Subsequently, I lived near Zellwood in Florida which is famous in that state for its corn and has a very popular corn festival every summer. But seriously, science has much improved the stability of the sugars in sweet corn making it more reliably sweet than it ever used to be.
    #12
    i95
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    RE: the best corn on the cob 2004/09/22 08:39:09 (permalink)
    quote:
    Originally posted by BT

    Originally posted by Michael Hoffman

    I grew up in Maryland and summer vegetables, including corn, grown in southern Maryland and throughout the Eastern Shore are (or, at least, were) wonderful.


    The best corn I had this summer was the last of the season to be picked last week in Easton on Maryland's Eastern Shore. Simply perfect.
    #13
    seafarer john
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    RE: the best corn on the cob 2004/09/22 09:56:46 (permalink)
    Garlic and cilantro on fresh corn on the cob? The man ought to be arrested!!!

    The World's best fresh corn is grown right here in New Paltz, New York. The variety available changes just about every week, and each one is better than the last one. The ears are plump, juicy, buttery, sugary and worm free - no other place in the world can boast such great fresh corn on the cob.

    We cook it in the simplest way possible - boiled for about five minutes in plain water. Delivered hot to the table and slathered with butter til it runs down your arms is the only way to eat it. Leftovers go into succotash, fritters , corn soup, and corn bread.

    Eat your hearts out ,the rest of you poor folks who will never know corn in its perfect state...

    Cheers, John
    #14
    Michael Hoffman
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    RE: the best corn on the cob 2004/09/22 10:54:36 (permalink)
    quote:
    Originally posted by greasewheel

    Sorry Michael, I didn't read your profile. I wrongly assumed if you knew a small town like Bantam you must live in the area.

    I was born and reared in Connecticut. My folks used to have a cottage on Bantam Lake for those times when they didn't feel like staying in the beach cottage in Milford.
    #15
    Michael Hoffman
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    RE: the best corn on the cob 2004/09/22 10:58:23 (permalink)
    quote:
    Originally posted by BT

    quote:
    Originally posted by Michael Hoffman

    What I miss, though, is the tooth-achingly sweet corn of my youth -- Bantam corn from the Litchfield, Connecticut area (actually, Bantam, Connecticut, I suppose). By the way, as I recall, stolen field corn is great, too.


    I'm going to put in a good word here for science. I have read, and my own explorations in the subject have confirmed, that the messing that plant breeders have done with corn has had the opposite results of what they have done with tomatoes. In other words, the corn is now BETTER. That tooth-achingly sweet corn you remember stayed that sweet for about an hour or two after it was picked so to stay so toothsome it had to go rather directly from the field to your grill before the sugar turned to starch. Now, however, even those of us living nowhere near a cornfield can go to a supermarket (gasp!!) and buy corn that's pretty darned sweet (and will stay that way for days) and I have done so only a week ago. Lest you think I wouldn't know a decent ear of corn if it bit me on the butt, I grew up in Maryland and summer vegetables, including corn, grown in southern Maryland and throughout the Eastern Shore are (or, at least, were) wonderful. Just as you remember the Bantam ears, I recall Sunday trips out to a roadside stand where the farmer would escort us into the cornfield to pick as many ears as we wanted after which we would take them home, clean them and turn them into supper. Subsequently, I lived near Zellwood in Florida which is famous in that state for its corn and has a very popular corn festival every summer. But seriously, science has much improved the stability of the sugars in sweet corn making it more reliably sweet than it ever used to be.

    I always picked the corn I ate, and it never used to last more than a couple of hours after the picking before it was gobbled up.
    #16
    Rusty246
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    RE: the best corn on the cob 2004/09/22 11:41:47 (permalink)
    quote:
    Originally posted by Brent Kulman

    Michael -

    I have done it that way to and it is very good.

    Recently, I attended one of Steve Raichlen's BBQ classes and he demonstrated an alternative - he claims that Michael's way steams the corn rather than grills it.

    He pulls the husks back and ties them in place with butcher's string to make a handle. Then, he grills the exposed corn over direct heat, brushing from time to time with a combination of melted butter, garlic and cilantro. The corn is done once the kernels are lightly caramelized.

    I like both ways, but I guess I just like corn on the cob about any way you cook it.

    I'm envious that you've attended a BBQ U class, I can only watch and learn on PBS!
    #17
    Rusty246
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    RE: the best corn on the cob 2004/09/22 11:45:35 (permalink)
    Favorite corn by far for grilling, stovetop, creamed(I do my own)and yes SOMETIMES if in a hurry, microwave IMO would be silverqueen. I often will cream the bi-color variety as well. I can make a meal out of it.
    #18
    signman
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    RE: the best corn on the cob 2004/09/22 12:06:22 (permalink)
    Make an effort if you can, to find an article in the Dining section of the New York Times on 8/25/04 by R.W. Apple. It's all about sweet corn, specifically from Maryland's Eastern Shore. This will tell you everything you want to know about new improved corn varieties and shockingly, that there is no such thing as Silver Queen anymore.

    I wish I could post a link but NYT's free archive only goes back 7 days. This is a great read however.
    #19
    Maynerd
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    RE: the best corn on the cob 2004/09/22 12:27:42 (permalink)
    There's usually a vendor selling roasted corn outside of Mexican themed grocery stores like Fiesta and Carnival that's tasty.
    #20
    renfrew
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    RE: the best corn on the cob 2004/09/22 13:15:13 (permalink)
    no one here has mentioned simply eating the corn raw. I do this all the time and actually prefer it this way.
    #21
    Rusty246
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    RE: the best corn on the cob 2004/09/22 13:22:38 (permalink)
    quote:
    Originally posted by renfrew

    no one here has mentioned simply eating the corn raw. I do this all the time and actually prefer it this way.



    Guilty

    Another thing good on corn on the cob, rub it down good with butter and sprinkle crushed red pepper on each row as you eat. I've tried melting butter and putting the pepper in it then brushing the corn, good but not quite as. Red pepper is great on fresh cooked cabbage too.
    #22
    Cakes
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    RE: the best corn on the cob 2004/09/22 13:30:56 (permalink)
    quote:
    Originally posted by BT

    quote:
    Originally posted by Michael Hoffman

    What I miss, though, is the tooth-achingly sweet corn of my youth -- Bantam corn from the Litchfield, Connecticut area (actually, Bantam, Connecticut, I suppose). By the way, as I recall, stolen field corn is great, too.


    I'm going to put in a good word here for science. I have read, and my own explorations in the subject have confirmed, that the messing that plant breeders have done with corn has had the opposite results of what they have done with tomatoes. In other words, the corn is now BETTER. That tooth-achingly sweet corn you remember stayed that sweet for about an hour or two after it was picked so to stay so toothsome it had to go rather directly from the field to your grill before the sugar turned to starch. Now, however, even those of us living nowhere near a cornfield can go to a supermarket (gasp!!) and buy corn that's pretty darned sweet (and will stay that way for days) and I have done so only a week ago. Lest you think I wouldn't know a decent ear of corn if it bit me on the butt, I grew up in Maryland and summer vegetables, including corn, grown in southern Maryland and throughout the Eastern Shore are (or, at least, were) wonderful. Just as you remember the Bantam ears, I recall Sunday trips out to a roadside stand where the farmer would escort us into the cornfield to pick as many ears as we wanted after which we would take them home, clean them and turn them into supper. Subsequently, I lived near Zellwood in Florida which is famous in that state for its corn and has a very popular corn festival every summer. But seriously, science has much improved the stability of the sugars in sweet corn making it more reliably sweet than it ever used to be.


    I agree BT. Mom used to start the water heating before she went out to pick the corn. She now is amazed at how long the corn stays sweet.

    Cakes
    #23
    EdSails
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    RE: the best corn on the cob 2004/09/22 15:40:15 (permalink)
    Sunday night, in the small CA town of Lone Pine at a place called the Mt. Whitney Family Restaurant, I had something I'd never even heard of. Deep-fried corn on the cob! And it was REALLY good!
    #24
    emsmom
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    RE: the best corn on the cob 2004/09/22 15:46:43 (permalink)
    Ed, was it coated in a batter or just deep fried. I have had the corn that was deep fried, but I heard somewhere that people were doing it now with a batter on it
    quote:
    Originally posted by EdSails

    Sunday night, in the small CA town of Lone Pine at a place called the Mt. Whitney Family Restaurant, I had something I'd never even heard of. Deep-fried corn on the cob! And it was REALLY good!
    #25
    berndog
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    RE: the best corn on the cob 2004/09/22 15:47:34 (permalink)
    I experimented with a new way to "grill" corn this summer when it was just too hot and humid to boil a pot of water. I haven't seen this method mentioned here on Roadfood. I removed the husks and silk, ran water over the ear until it was well soaked, then placed it on a sheet of aluminum foil. Spread a little butter or margerine on the corn, put a small splash more of water, then roll up (loose around the corn so it can breath( and twist the ends of the foil to seal. Put on the grill and kept turning as I cooked the steaks. When done, it was delicious.

    The next time, I tried adding a dash of herbs, or chili powder, or some Tabasco before closing the foil. The rest of the family likes it plain, but I enjoy experimenting to see how it will taste.
    #26
    Rusty246
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    RE: the best corn on the cob 2004/09/22 15:49:34 (permalink)
    quote:
    Originally posted by EdSails

    Sunday night, in the small CA town of Lone Pine at a place called the Mt. Whitney Family Restaurant, I had something I'd never even heard of. Deep-fried corn on the cob! And it was REALLY good!

    We have that at some of our B-B-Q places(chain)mainly Bono's. I've taken frozen niblets, thaw them in cold water or just set them out till they're thawed and dropped them in my fry daddy just till they turn light brown. I've also cut it off the thawed cob and fryed it in a small amount of bacon grease, a little S&P, YUM! It's got a slight chewy texture. If I have kernel corn in the freezer, same thing. Never tried it from can corn, don't think it's be as good.
    #27
    EdSails
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    RE: the best corn on the cob 2004/09/22 16:16:38 (permalink)
    quote:
    Originally posted by emsmom

    Ed, was it coated in a batter or just deep fried. I have had the corn that was deep fried, but I heard somewhere that people were doing it now with a batter on it.
    quote:
    Originally posted by EdSails

    Sunday night, in the small CA town of Lone Pine at a place called the Mt. Whitney Family Restaurant, I had something I'd never even heard of. Deep-fried corn on the cob! And it was REALLY good!


    It was just deep-fried----no batter, just a naked corn on the cob! It was cooked enough to start turning that golden color but still very juicy inside. Alas, no stick!
    #28
    halfday
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    RE: the best corn on the cob 2004/09/22 17:49:10 (permalink)
    The best corn is right here in central PA. A local farm raises all different hybreds of sweet corn and they pick it fresh every morning. They have 1/2 dozen bags (you get 7 ears) and dozen bags (you get 14 ears). Some of the names of the corn are Jackpot, Bodacious, Incredible, Silver Queen, Silver King and so on. They usually have two different kinds of corn each day and it could be a butter and sugar, yellow or white. They have a little cash box on a table and you pay by the honor system.

    The corn is so sweet you could eat it raw if you wanted. However I prefer to steam it and eat it with butter and salt. I make sure I freeze some for the winter but it's just not the same. Sometime durning the summer I make a meal out of sweet corn and fresh tomatos out of my garden. One of the simple pleasures of life!

    By the way the only tomatos I will eat are from out of my garden. No hot house tomatos for me. Therefore my tomato season is as short as my sweet corn season.

    #29
    seafarer john
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    RE: the best corn on the cob 2004/09/22 18:46:42 (permalink)
    What the Hell, they pick corn at least three times a day here in New Paltz!

    cheers, john
    #30
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