Your best recipes for sweet corn?

[memesuze]

that was Mark Bittman's method in last week's NYTimes - he had other riffs on a basic recipe

[WhiteTruffleGirl]

Interesting sidebar in the NYT today about Mexican style corn...http://www.nytimes.com/2005/08/24/dining/24corn.html?pagewanted=all

Edit: Sorry...don't know why this isn't linking.

Edited August 24, 2005 by WhiteTruffleGirl (log)

[Llantha]

Once the corn has been stripped off the cob, however, there is still more good food:

CORN COB JELLY

12 corn cobs

4 c. water

4 c. sugar

l box pectin

Bring water with cobs, to a boil, boil for about 10 minutes.

Strain 3 cups of the liquid a cheesecloth.

Bring liquid and pectin into a large saucepan and bring to rolling boil.

Add the sugar and return to the boil.

Turn down the heat and simmer for 3 minutes., then skim.

Pour into scalded jars and seal.

[helenas]

Once the corn has been stripped off the cob, however, there is still more good food:

that reminds me - Nishan's roasted corn stock from his Taste Pure and Simple book - you roast scraped and oiled corn cobs adding some onions at the end and then simmer them for an hour.

[carswell]

Cold corn soup. Best made with Silver Queen-type or white-kerneled non-supersweet varieties. Remove the kernels and put them in a pot with the cobs, cut in half, a small bay leaf per 6 cobs and some salt. Cover with water and bring to a boil. Simmer until very tender (about 30 minutes). Remove cobs and bay leaf. Purée in a blender or food processor. Strain through a fine-mesh sieve. Chill (can be made 2 or 3 days ahead of time). Correct seasoning (salt and white pepper). Serve in small bowls with a drizzle of truffle oil or olive oil and a garnish of chopped chives, whole chervil leaves or basil chiffonade. For a real treat, place chunks of lobster meat in the bowl before ladling in the soup.

Whole ears grilled over charcoal, spritzed with lime juice and sprinkled with a mixture of sea salt and cayenne.

Poat dot (I cut back on the sugar; most modern-day corn is already sweeter than I like).

[Basilgirl]

Off the cob, sauteed in butter, S&P, fresh chiles and basil

[project]

Supposedly a key point about

corn is that,

as soon as it is picked,

the sugar starts converting

to starch which means

that too soon

the corn is no longer

"sweet".

In view of this point,

my father's recipe for

sweet corn went:

1. Set table.
2. Melt butter.
3. Boil large volume of salted water.
4. Seat family.
5. Take a grocery bag and
   an assistant to
   corn field not far from
   kitchen door.
6. Working quickly,
   pick corn and place in
   bag held by assistant.
7. Then, running quickly
   back to the kitchen,
   remove the husks while running
   and dunk corn in
   boiling water as soon
   as reach the kitchen.
8. When corn is tender,
   drain, serve, and eat
   with butter and salt.

My experience is that 'field corn'

can be quite good if

picked as soon as the

ears are just mature enough

and if the corn field

is within 100 yards of the

kitchen door.

[Swisskaese]

I don't know where I got this recipe, but I really like it. It is always a hit at any dinner party I brought it to Mexican Corn Pudding.

And no, it is not made with that awful canned mexican corn. Use fresh corn.

[Bond Girl]

A classic corn and crab meat chowder served cold with a bit of jalapeno is really awesome.