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Fresh Corn

post #1 of 27
Thread Starter 

Memorial day has rolled around, and both white and yellow are up for grabs.  What's your favorite way of prepping fresh corn?  

 

Do you grill, nuke, boil?  Shucked or unshucked.  Raw or cooked? 

post #2 of 27
I really like boiled corn on the cob. It's sweet and soft. I also like yo boil it and then quickly sautee it with butter.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 27
Thread Starter 

No disrepect intended, but don't understand why fresh corn would be double cooked.

 

Personally, I like it fresh off the cob.  So sweet and juicy on its own.

 

Any tips for grilling, roasting etc.?

 

Another way I like corn, is incorporated into a frogmore stew/low country boil.

post #4 of 27

Some of the best corn I've ever had was straight off the stalks at my grandmother's farm in Iowa.  OMG...so good!  Getting lost in a corn field...NOT so good.

 

We like to grill it...shucked, buttered and wrapped in foil.  Just easier to shuck before grilling and it really caramelizes nicely.  Sometimes I cut the kernels off the cob and saute them in butter with salt, pepper and chopped fresh basil. 

post #5 of 27

Soak fresh corn, still in the husk for about 1 hour.  Grill until 3/4's of the way done then place in an insulated "cooler" and let it finish cooking by gently steaming itself.  Peel, dip in butter, and eat.  While I love fresh corn just about every way conceivable this way is, hands down, my favorite way.

post #6 of 27

Pete, I'll have to try the 3/4 way.  I've done it by cooking the soaked, unhusked corn all the way through. 

post #7 of 27

Well we smoke just about everything down here. For a fresh corn side

We start the black and pinto beans  on the stove. Then for the corn, we pull off a few of the outer

husks and hold the corn in water. Next, roast some red bell peppers, pablanos, jalapenos, clove garlic, onions..... Drain a couple of cups of the beans and into the cuisinart. Then just mix all that up into a paste. Add cumin,chili  powder, oregano, chili pepper, epazote and pepitas s & p. Sometimes avocado.... If the paste is to thin to spread then use a little corn flour to thicken. Next, pull down the husks to expose the corn, slobber the paste on the corn, we use our hands, and fold the husks back up. Tie the corn up with the wet husks or foil them like my BIL and put then on the grill . We usually let them get pretty charred and then in the smoker till everything else is ready.:lips: 

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post #8 of 27
Thread Starter 

Great replies.  I used to either boil it for a few or wrap in waxed paper and nuke.  Has anyone just sliced it off the cob, raw, and incorporated into a salad?

 

Interesting how a simple ingredient, has so many methods and questions re prep.

 

So, I did some poking around, I found some simple methods for grilling and roasting.

 

What say you?

 

"Perfect" Grilled sweet corn

 

http://chocolatewithgrace.com/perfect-grilled-sweet-corn/#more-678&_a5y_p=2290072

 

Oven Roasted without the mess

 

http://www.amynewnostalgia.com/how-to-make-corn-on-the-cob-in-the-oven-no-shucking-mess/

 

Don't care for the "old school" methods of boiling with a stick of butter, and tired of the Mexican street corn methods.

post #9 of 27

Cerise, that's funny since the only time I did it in the oven was using Tyler Florence's method.  It was good but lacked the caramelizing I get from the grill.  I'm not sure why, but I just don't like shucking corn after cooking it.  When it's done I want to eat it NOW.

 

Speaking of Tyler Florence and corn, ever tried his Corn and Black Bean Salad?  Pretty tasty with a lime vinaigrette.  

 

Corn and Black Bean Salad (Tyler Florence)
 
Dressing: 
1 small clove garlic 
Pinch salt, plus 1/2 tsp. 
3 T. lime juice 
1/4 tsp. chili powder 
1/4 cup extra-virgin olive oil 

Salad: 
1 cup fresh corn kernels (from about 2 ears) 
1 orange bell pepper, diced 
1/2 small red onion, finely chopped (about 1/4 cup) 
1 T. olive oil 
1 (15-ounce) can black beans, drained and rinsed 
Kosher salt 
Freshly ground black pepper 
1 cup cherry tomatoes, halved 
1 small hass avocado, halved, seeded and diced 
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. 

For the salad: Cook the corn, bell pepper, and onions in the olive oil until just tender in skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
 
post #10 of 27
Thread Starter 

@Skyler, I'm with you re shucking the corn before or after.  lol.  Here's a quickie easy method.

 

http://www.simplyrecipes.com/recipes/the_easiest_way_to_microwave_corn_on_the_cob/

 

I do like corn incorporated in a salad with avocado, tomato, red onion and squeeze of fresh lime juice - herbs of choice - cilantro etc.

post #11 of 27

When grilling, I soak for an hour or two in salt water, husks on. And then cook over direct heat until the husks are nicely charred, then let it rest 5 - 10 minutes before peeling.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 27

Soak in husk 1/2 hour in lightly salted water, put on smoker and cook until tender. Picks up a subtle smoky flavor and slow caramelizes...

post #13 of 27

As far as soaking goes, I really haven't compared soaked vs. dry. It is just the way we always did it at family get togethers.

 

One benefit, probably not applicible to corn that isn't just hours off the stalk is that any little critters hiding in the tassels and husks tend to come swimming out.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #14 of 27

i love core too ,especially fresh one .......

post #15 of 27

I am amazed that no one has t courage to offer up the microwave as an alternative heat source.

Wrapped in a wet paper towel and cooked in the microwave gives corn on the cob some pretty descent results.

Never thought I'd say that in a million years, until I tried it. Love it.

 

But my favorite way to prepare corn is to pull back the corn husk and remove the silk then replace the husk and tie with string.

I soak the corn for about an hour or more, then they go right in the coals or burning wood fire. 

post #16 of 27
Quote:
Originally Posted by Cerise View Post
 

No disrepect intended, but don't understand why fresh corn would be double cooked.

 

 

It's not double cooked, it's just quickly sauteed with butter after it's been boiled.  I don't really like corn to be chargrilled so a light sautee does the trick.  Sometimes I add a little soy sauce too.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 27

I either steam it or lightly boil it in water with some milk and salt added.

CHEFED
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CHEFED
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post #18 of 27

I steam with @ 1" of water in the bottom of the pot.  When it smells like corn it's done.  I did 10 ears yesterday and so did my neighbor so we have a lot of corn leftover.  I should get some scallops and make that corn custard.  It would be delicious with seared bay scallops baked in.  

post #19 of 27
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 

I am amazed that no one has t courage to offer up the microwave as an alternative heat source.

Wrapped in a wet paper towel and cooked in the microwave gives corn on the cob some pretty descent results.

Never thought I'd say that in a million years, until I tried it. Love it.

 

But my favorite way to prepare corn is to pull back the corn husk and remove the silk then replace the husk and tie with string.

I soak the corn for about an hour or more, then they go right in the coals or burning wood fire. 

I did, I did.  LOL  Posted the link in post #10.  I've done it in the microwave, but this trick was new to me (no husking, no silk all in one step).  (Sorry. l couldn't figure out how to embed this video.)

 

https://vimeo.com/102063234


Edited by Cerise - 5/25/15 at 6:48am
post #20 of 27
Quote:
Originally Posted by Chefross View Post
 

I am amazed that no one has t courage to offer up the microwave as an alternative heat source.

Wrapped in a wet paper towel and cooked in the microwave gives corn on the cob some pretty descent results.

Never thought I'd say that in a million years, until I tried it. Love it.

 

But my favorite way to prepare corn is to pull back the corn husk and remove the silk then replace the husk and tie with string.

I soak the corn for about an hour or more, then they go right in the coals or burning wood fire.

 

I have to admit; I've never tried it.  Not that I'm opposed to the microwave, I just haven't tried it.  I have heard that people have good results with doing it that way.  But I'm a creature of habit and I like the flavor I get by doing it on the grill.  If my wife cooks up corn on the cob she usually just boils it.  I'll have to tell her to try it that way.  The only issue I have with the microwave method is that we will often make almost a full meal out of corn on the cob so that means multiple cobs per person so I don't know that the microwave would be much of a time saver.

post #21 of 27

I microwave in the husk all the time, three min per ear have done up to three at a time. Let them sit for a minute then peel under running water.

post #22 of 27
Quote:
Originally Posted by Pete View Post
 

Soak fresh corn, still in the husk for about 1 hour.  Grill until 3/4's of the way done then place in an insulated "cooler" and let it finish cooking by gently steaming itself.  Peel, dip in butter, and eat.  While I love fresh corn just about every way conceivable this way is, hands down, my favorite way.

 

Trying this today.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #23 of 27

Ever tried Elote?

post #24 of 27

I like my corn grilled like most of the others here have said, generally we put a little butter and parm on it. I've done it as a custard to go with shrimp. 

post #25 of 27

I read about doing sous vide corn cob which I want to try.

 

83 - 85C for 45 minutes, with some butter.

 

:)

post #26 of 27
Cream corn or corn maque chaux
post #27 of 27
Thread Starter 

There's always Low Country Boil/Frogmore Stew (No frogs), Clambake

 

http://leitesculinaria.com/87266/recipes-new-england-clambake.html

 

https://s-media-cache-ak0.pinimg.com/originals/9a/a5/02/9aa502d46495da834ddcf7e0a9f3d633.jpg


Edited by Cerise - 5/29/15 at 6:18am
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