Corn on the cob?

Corn on the cob, what are your preferences?

  • Total voters
    11
msmofet said:
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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Same except I like bicolor and corn is easy to find here. I like it cooked pretty much whatever, but I rarely steam anything and I don't have an instapot. Probably on the grill with some char marks is my fave. I have to take it off the cob for my DH because of dental work that prevents him from being able to bite into it.
 
msmofet said:
I enjoy white corn the best, but it is difficult to find around me.
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You can't get that Jersey Silver Queen corn that's in season now? Our farmer's market partners with farms up north and they trade fresh produce since the growing seasons are pretty much opposite, so I noticed their ad had the Silver Queen.

My step mother always parcooked the corn grown locally in Mississippi where they lived, bagged in serving portions (flat pack) and froze. Almost as good as fresh.

I prefer white, bicolor as a second. Sprinkled with salt and steamed with water and a bit of milk, as my grandmother and mother cooked it that way since they felt the milk made the corn a bit sweeter. Lots of butter.
 
medtran49 said:
My step mother always parcooked the corn grown locally in Mississippi where they lived, bagged in serving portions (flat pack) and froze. Almost as good as fresh.

I prefer white, bicolor as a second. Sprinkled with salt and steamed with water and a bit of milk, as my grandmother and mother cooked it that way since they felt the milk made the corn a bit sweeter. Lots of butter.
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I got some nice bicolor corn on sale last week, 5 ears for $1. I am going to try your stepmother's method since we will probably only eat 2 ears tonight (taken off the cob for my DH). Thanks for that tip!
 
medtran49 said:
You can't get that Jersey Silver Queen corn that's in season now? Our farmer's market partners with farms up north and they trade fresh produce since the growing seasons are pretty much opposite, so I noticed their ad had the Silver Queen.

My step mother always parcooked the corn grown locally in Mississippi where they lived, bagged in serving portions (flat pack) and froze. Almost as good as fresh.

I prefer white, bicolor as a second. Sprinkled with salt and steamed with water and a bit of milk, as my grandmother and mother cooked it that way since they felt the milk made the corn a bit sweeter. Lots of butter.
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Yeah, you'd think it would be easy to find in "The Garden State" but I guess most people around here like the bicolor or yellow.
DD texted me earlier to tell me she found white corn and got me 4 ears!! SCORE!
Not many farms left up north Jersey. When I was a kid there would be loads of farms and farm stands. Fresh Jersey corn, tomatoes, green tomatoes, squash flowers, dandelion greens, fresh eggs. If it wasn't out someone would go out into the field and pick what you wanted. It was wonderful. I can't find green tomatoes or squash flowers sold anywhere. :sad:
 
I just found a cool hack for shucking corn, online. I just tried it and it works. You cut the bottom end off above the first band of kernels and microwave, husk and all, for about 5 minutes. Let it cool a bit and the husks pull off easily, silk and all with no threads left behind.
 
JAS_OH1 said:
I just found a cool hack for shucking corn, online. I just tried it and it works. You cut the bottom end off above the first band of kernels and microwave, husk and all, for about 5 minutes. Let it cool a bit and the husks pull off easily, silk and all with no threads left behind.
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Im.gunna try that this summer ☀️


Russ
 
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