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Post by daylilydude on Jun 5, 2018 5:14:15 GMT -5
How do you eat corn on the cob? We eat it Rolling pin style like civilized people...  |
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Post by carolyn on Jun 5, 2018 6:28:53 GMT -5
raw ...in the field.
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Post by paulf on Jun 5, 2018 8:17:33 GMT -5
Once a year is plenty for me. Cooked either in hot boiling water or on the grill then eaten with lots of real butter and some salt.
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Post by september on Jun 5, 2018 8:34:10 GMT -5
On cob, fresh - boiled only 2-3 minutes. My husband's mother used to boil the crap out it!
We freeze a lot - briefly blanched. Re-heated in the microwave, with butter and salt. Almost as good as fresh.
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Post by Laura_in_FL on Jun 5, 2018 9:01:24 GMT -5
Yep, on the cob, briefly boiled, with butter.
But as to actual eating technique, it changes with my mood. Sometimes rolling pin, sometimes typewriter, sometimes rabid raccoon. But slicing it off the cob would take away all of the fun!
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Post by meandtk on Jun 5, 2018 9:16:42 GMT -5
Always typewriter, because it is the method of people who love point a to point b style logic  |
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Post by ladymarmalade on Jun 5, 2018 9:55:20 GMT -5
Typewriter for sure!
Briefly blanched and then slathered in tons of melted butter and freshly ground pepper. About twice a season we'll also sprinkle the cobs with feta cheese.
There also is usually at least one instance of cooking over the fire. DH will soak the cobs, still in their wrappings, in buckets of water for a couple of hours, and then pile them on a grill grate over a nice bed of coals. The water that gets into the cobs steams the corn, and then it also picks up a nice smokey taste from the fire. They're hot as all get out trying to get them shucked and the silks removed, but these cobs don't even need butter, they're so good!
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Post by mgulfcoastguy on Jun 5, 2018 11:08:30 GMT -5
Nowadays I....don’ t. In the old day, peel the husk back and desilk, pull the husk back up and put on the grill.
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Post by mgulfcoastguy on Jun 5, 2018 11:09:35 GMT -5
Nowadays I....don’ t. In the old day, peel the husk back and desilk, pull the husk back up and put on the grill. And add pop corn salt. |
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Post by brownrexx on Jun 5, 2018 11:14:09 GMT -5
We freeze a lot - briefly blanched. , 2 years ago I read something put out by Penn State that said that blanching was unnecessary if you were going to eat the corn within 6 months so now I freeze some just raw off of the cob and some more that is blanched. We eat the corn that is frozen raw first and I think that it works really well and is easier than blanching. I heat the frozen corn about 2-3 minutes in boiling water, drain and then add butter and it tastes fresh to me. |
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Post by paquebot on Jun 5, 2018 11:34:32 GMT -5
Living in a city known for groundhogs and sweet corn festivals, and surrounded by fields of sweet corn, we probably don't appreciate it as much as many others. With staggered planting of several hundred acres, a farmer friend will have us "corned out" by Labor Day with a month of factory canning remaining. I then supply a big East African picnic with all of the "maize" that they desire. There it's roasted on a grill and many eat it as is without butter or salt. Roasting or grilling are the first choice for cooking. Steaming falls in after that and boiling is last resort. When eating, 4 rows at a time, end-to-end.
Martin
The truth is more important than the facts.
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Post by hairymooseknuckles on Jun 5, 2018 12:20:31 GMT -5
For roasting ears, We freeze ours shucks and all, makes it easier to get the silk off.
Some is cut off the cob for Cream corn, after kernels are off cob, run the back side of your knife over the cob to extract the "milk."
I also love it uncooked fresh from the field.
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Post by september on Jun 5, 2018 15:09:14 GMT -5
We freeze a lot - briefly blanched. , 2 years ago I read something put out by Penn State that said that blanching was unnecessary if you were going to eat the corn within 6 months so now I freeze some just raw off of the cob and some more that is blanched. We eat the corn that is frozen raw first and I think that it works really well and is easier than blanching. I heat the frozen corn about 2-3 minutes in boiling water, drain and then add butter and it tastes fresh to me. , that's interesting. I'm kind of surprised because normally veggies that are not briefly blanched don't hold up well in freezing if you eat them in their original form, wonder what makes corn different. I do process enough corn to last til the next season, so some of mine will be held longer than 6 months, but I may have to try a few bags your way to see how it works. I don't like corn frozen with the cob, that has always tasted old and cobby to me. And takes too much room in the freezer. |
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Post by brownrexx on Jun 5, 2018 15:36:53 GMT -5
september , I don't freeze corn on the cobs either. I agree that it ends up tasting like the cobs themselves! I looked for the Penn State reference so that I could post if for you but couldn't find it so I wonder if they have changed their mind. Anyway I did find a reference to their research in a newsletter called the "Prairie Californian" and here is what they said: According to Penn State Extension, “Research has shown that unblanched sweet corn can be held in frozen storage for up to 8 months without significant loss of flavor quality. Beyond 8 months of frozen storage, however, the blanched corn was preferred by a taste panel. So a good rule of thumb is that if the corn is to be eaten within the same year it is grown, it may not require blanching. However, for longer term frozen storage, blanching will result in a higher quality product.”I was skeptical too and I tried it last year and thought that the results were good. It does require cooking before eating but we thought that it tasted just like fresh corn. I froze some of mine raw and some blanched for later in the year because we don't usually eat it all until corn season again. I have about 6 bags still in the freezer from last year right now.
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Post by aftermidnight on Jun 5, 2018 16:29:27 GMT -5
Typewriter fashion with lots of butter and black pepper. I have some ceramic dishes made just to hold a cob, melted butter in the bottom. Dip and chomp, dip and chomp  . Annette |
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Post by Deleted on Jun 14, 2018 12:12:52 GMT -5
Usually I guess it's rolling pin method, but as long as ( most) the corn gets itself into my mouth and tummy, I am happy.
Imostly cook it in the microwave- toss in the whole unhusked ear, high for a couple minutes, then yank it out and peel the husk ( silk goes right off with the husks) , add salt and butter, maybe pepper, and eat it! It's HOT when you are husking it, so it's like "ouch, ouch, pull snap, ouch, last bit of husk off and ouch." and eat.
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May 28, 2024 20:23:14 GMT -5