Corn on the cob?

Corn on the cob, what are your preferences?

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msmofet

msmofet

🌹 Still trying to get it right. 🤷‍♀️
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I'm just curious. What are your preferences on type, eating, and cooking.
I enjoy white corn the best, but it is difficult to find around me.
I like butter, salt, and pepper.
I switch depending on how I feel that day. LOL
 
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We only get yellow corn here, surprisingly. If it's the "sweet and tender"version, then it's originally from the US; the local variety is far tougher.I do remember eating a red/blue corn in Mexico, slathered with hot chile sauce.
3 years ago, in the UK, I was chomping my way down the cob and my dental prothesis broke in two, so these days, I take it easy!
 
Most often, it’s bicolor that’s for sale here. I don’t really have a preference.

To cook, I’d say a modified boil - I use ATK’s (What’s Eating Dan?) method - boil the water, shut it off, in with the (shucked) corn, cover, and let it sit at least 10 minutes, up to 30 minutes. There’s some nerdy sciencey stuff involved as to why that works, but I don’t need to remember that, just the method.

Eating…here goes: I go around the cob at each end. I suppose that defines margins for me, then I eat across to finish it.

Always butter, always salt, buttered with a piece of bread so I can have that as a treat. Apparently, Stanley <bleeping> Tucci is allowing others to credit him with “his” genius buttering trick, but about 70 million Midwesterners would politely disagree…and then call him “Stanley <bleeping> Tucci” behind his back. We’ve (and a lot of other folks) have been buttering corn that way since before his great-grandparents were born.
 
TastyReuben said:
Most often, it’s bicolor that’s for sale here. I don’t really have a preference.

To cook, I’d say a modified boil - I use ATK’s (What’s Eating Dan?) method - boil the water, shut it off, in with the (shucked) corn, cover, and let it sit at least 10 minutes, up to 30 minutes. There’s some nerdy sciencey stuff involved as to why that works, but I don’t need to remember that, just the method.

Eating…here goes: I go around the cob at each end. I suppose that defines margins for me, then I eat across to finish it.

Always butter, always salt, buttered with a piece of bread so I can have that as a treat. Apparently, Stanley <bleeping> Tucci is allowing others to credit him with “his” genius buttering trick, but about 70 million Midwesterners would politely disagree…and then call him “Stanley <bleeping> Tucci” behind his back. We’ve (and a lot of other folks) have been buttering corn that way since before his great-grandparents were born.
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Didn’t the father in War Games do the buttered bread/corn thing?
 
I wouldn’t have classified corn as a “Rice, Pasta, Pulses & Grains”. Maybe a vegetable.
 
msmofet said:
Which is it Rice, Pasta, Pulses & Grains?
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It’s culinarily considered a vegetable when it’s soft and a grain when it’s hard, but it’s really just semantics, like tomatoes are a vegetable and a fruit, or how Shimmer is both a floor wax and a dessert topping.*

No big deal, we all know it’s corn and what it’s for. 🌽 :hungry:





*If you remember this joke, you’re at least as old as me.
 
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