Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Corn/Maize: Sourcing, Prep, Cooking

tommy

By tommy
in Cooking

 Share

Recommended Posts

Darren72

Darren72

Posted
Posted
either of those will work perfectly.....but my farm stand guy says to microwave it for 2 min over an inch of water

tracey

Really? The farm guy goes with the mic vs. the grill???

Farmers are not necessarily known for their cooking skills. :)

I can't imagine why you'd want to microwave farm fresh corn. If it's really fresh, try it raw. Otherwise, either the soak or no-soak methods work great. I used to soak all of the time before grilling, now I hardly ever do because I find that it doesn't make that much of a difference (especially if the corn is fresh).

scubadoo97

scubadoo97

Posted
Posted

I find microwaving with out any water, just put a couple of ears in and let it go for a short spin has the least effect on flavor. I like mine on the undercooked side. I grill with husks off. When I clean the corn I always leave the stalk end on so it acts as a handle when turning on the grill or what I do most often is to grill directly over the flame of the rangetop.

Darren72

Darren72

Posted
Posted
Am I the only one who think corn tastes best when it is super fresh, eaten RAW? People always seem to think that it must be cooked...

Um, no, you aren't. :smile:

If it's really fresh, try it raw.

qrn

qrn

Posted
Posted

Depending on how may ears, and how tender it is , from 4 to 8 minutes, in a plastic bag with a 3rd cup water...In the M/W...Start with 4 mins and go from there..

Bud

cmsoulbrother

cmsoulbrother

Posted
Posted

I remember reading a cooks illustrated article on grilling corn, and they tried grilling it husked, unhusked, and also husked, but with the silk left on, and decided that grilling with the silk alone got the best results.

Not so steamy as husk grilled, and not quite so charred as naked on the grill.

That's been the way I do it, and It works well. Obviously grilled, but not quite so scary looking as the blackened naked corn on the grill.

Chef in Thailand, food lover, curious cook

http://hubpages.com/profile/John+D+Lee

http://hubpages.com/author/John+D+Lee/hot/

Hiroyuki

Hiroyuki

Posted
Posted

I use my toaster oven to cook corn on the cob. A photo is here. Heat for 4-5 min., turn the corn by 90 degrees. Heat for another 4-5 min. Done!

My blog
scubadoo97

scubadoo97

Posted
Posted
Am I the only one who think corn tastes best when it is super fresh, eaten RAW? People always seem to think that it must be cooked...

I love it raw. Made a salad last week with cucumbers, tomatoes, raw corn and onions. The corn gave it a wonderful sweet crunch.

rooftop1000

rooftop1000

Posted
Posted
either of those will work perfectly.....but my farm stand guy says to microwave it for 2 min over an inch of water

tracey

Really? The farm guy goes with the mic vs. the grill???

Farmers are not necessarily known for their cooking skills. :)

I can't imagine why you'd want to microwave farm fresh corn. If it's really fresh, try it raw. Otherwise, either the soak or no-soak methods work great. I used to soak all of the time before grilling, now I hardly ever do because I find that it doesn't make that much of a difference (especially if the corn is fresh).

When he asked how I was going to cook it I proudley told him I was going to grill it. This was after tasting it right from the bin....he said nuke it. I only nuke if I am not grilling already.

Tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

DRColby

DRColby

Posted
Posted

Greg Atkinson has a method we like: Shuck the corn, bathe it with olive oil, butter or a mixture, add chopped garlic and fresh herbs to mixture, wrap with aluminum foil and grill; turn a coule of times and test for doneness after about 20 minutes.

Dave

lovebenton0

lovebenton0

Posted
Posted
Am I the only one who think corn tastes best when it is super fresh, eaten RAW? People always seem to think that it must be cooked...

I love it raw. Made a salad last week with cucumbers, tomatoes, raw corn and onions. The corn gave it a wonderful sweet crunch.

one summer we visited grandma's corn farm in ohio when i was about nine yrs old. she taught me that fresh and hot off the stalk her corn was delicious without anything. when i was growing my own white sweet corn i'd pluck it under the hot tx sun and eat it right there.

if i'm roasting/grilling it, before soaking in water several hours, i usually remove silk first, probably more of a habit because kids don't like that stringy mess. whenever possible we'd stick the ears right down in the ash covered coals and roast peppers (plain or stuffed with a wide variety of whatever's available goodies) on the metal grill above. turn the corn, turn the peppers. the roasted char aroma from the peppers and corn mingle into a richly delicious flavor. :wub:

Judith Love

North of the 30th parallel

One woman very courteously approached me in a grocery store, saying, "Excuse me, but I must ask why you've brought your dog into the store." I told her that Grace is a service dog.... "Excuse me, but you told me that your dog is allowed in the store because she's a service dog. Is she Army or Navy?" Terry Thistlewaite

Pam R

Pam R

Posted
Posted
It's hot here.  Really really hot.  When the air conditioning is on, I have a hard time justifying bringing a pot of water to boil on the stove...

I've never grilled corn.  Expertise wanted, please!

Great minds, and close proximity. I grilled corn this weekend.

I grill 'em naked. They can go right on, or get a drizzle of olive oil, some salt and maybe a little pepper. The beauty of grilling them naked is the charring. Watch them so they don't burn, but when the kernels turn golden brown, even a deep brown - nothing can match it.

Be careful though. Corn on the grill will pop. Little spurts or boiling corn juice flying into your face. But worth it.

Pam Reiss aka "Pam R"

Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Pam's Cookie Collection - Blog - Demos - Pam's Kitchen FB 

  • 1 year later...
Holly Moore

Holly Moore

Posted
Posted

A couple of weeks back Joe Stratton of Wynnorr Farm in Glen Mills PA (AKA my secret corn spot) took me on a tour of his corn fields and sent me home with at least two days worth of corn, even after I shared a dozen with friends.

Fortunately he shared his method of slowing down the sugar to starch conversion that kills the flavor of corn on the cob. Husk the corn as soon as possible and then refrigerate it in a zip lock bag, adding a few ice cubes to the bag.

I tried it. The second day isn't as good as fresh from the field - but it is much closer than with other storage methods I've attempted.

Holly Moore

"I eat, therefore I am."

HollyEats.Com

Twitter

Peter the eater

Peter the eater

Posted
Posted

It's that time of year - I talked with a local large scale corn grower today about storing fresh cobs.

Her advice was to cook what you got then refrigerate. Scrape the cobs when they're cool and then bag/refrigerate for the next day.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

maggiethecat

maggiethecat

Posted
Posted

Holly, how I envy you your corn haul. I'm not sure how many you need to store and revivify, but I learned something from having just a couple of leftover boiled ears this week.

I wrapped them separately in Saran and stuck them in the fridge. For lunch, a couple of days later, I unwrapped them, added a couple of slivers of butter, rewrapped them and nuked for maybe 45 seconds? They were only slightly lass fab than the original out -of -the- pot ears.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Pat Churchill

Pat Churchill

Posted
Posted

In New Zealand, the Maori people place the cobs in a sack in running water (a stream or river) for a couple of months until the corn is partly decomposed. This is then made into a kind of porridge. The smell is somewhat reminiscent of blue vein cheese. It's called kaanga wai (kaanga=corn, wai=water - water-cured corn).

Website: http://cookingdownunder.com

Blog: http://cookingdownunder.com/blog

Twitter: @patinoz

The floggings will continue until morale improves

tim

tim

Posted
Posted

Hi,

Cook's Illustrated recommends the following:

Soak shucked corn for 15 minutes in a gallon of ice water with2 drpos pof bleach and 1 drop of lemon juice. Store in a ziplock bag in the coldest part of your fridge.

Tim

weinoo

weinoo

Posted
Posted
Soak shucked corn for 15 minutes in a gallon of ice water with2 drops of bleach and 1 drop of lemon juice.  Store in a ziplock bag in the coldest part of your fridge.

Yikes - now I love fresh corn (and cook's illustrated) as much as the next person, but this sure seems like overkill.

Take it off the cob and freeze the damn stuff if you need to.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

KatieLoeb

KatieLoeb

Posted
Posted (edited)

I've always shucked the ears, removed the excess silk, run them under cold water and wrapped each individually in plastic wrap with the water that's clinging to the ear. Microwave for about 4 minutes, eat at least two ears, buttered and seasoned, and then cool and store the cooked remainder to eat over the next week or so. A quick reheat in the nuker, butter, season, eat, repeat...

Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

CDRFloppingham

CDRFloppingham

Posted
Posted (edited)

I was under the impression that the GM corn doesn't go from sugar to starch so fast.

I'd get some modern corn, throw in the fridge, and relax with a brewski.

Edited by CDRFloppingham (log)
  • 4 weeks later...
 Share
Go to topic listing
×
×
  • Create New...