Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corn on the Cob

Boiled ? Grilled ? Roasted ? Plain ? Plain with butter ? Sprinkled with ? Rubbed with ?

My ex owns a farm, one thing he grows is sweet corn for the Jolly Green Giant, and just about now fresh corn is starting to roll in for everyone to enjoy, except this year I would like to kick it up a notch and try something different. A couple of corn boil/rib/steak dinners coming up before Labour Day weekend and my September trip, and I am looking to shake them up too.

So, any one care to share their favorite ways, or secrets ?

Lynn

Just boiled with butter, salt and pepper is hard to top for me.
I have substituted ranch dressing powder or cajun spice like Zatarains and some like it that way.

We often microwave it, finding that's quicket and retains more flavor than boiling. About two minutes an ear is about right in most microwaves. If you prefer the caramelized flavor from grilling, microwaving half as long and then grilling provides quicker results without as much risk of burning.

Then whatever you like on it. I've been using some flavored olive oils lately, which are pretty good, but it's hard to beat butter.

We soak the ears whole in water for ~1 hour prior to placing on the grill. I place on the top section of the gas grill till the husk start to dry out and blacken. This is usually 30-40 minutes on a low setting. Using the gas grill allows me to cook the steaks, ribs or what ever on the mesquite wood grill. After cooking the ears, cut the ear ~1" above the stalk and squeeze out the cooked ear silk free.

I love butter on my corn, sweet creamery butter, lately they have been serving it at dinners and gatherings with clarified butter, and I just don't like that the creamy lush feel and taste of good old butter is missing. My Brother says next one up he's taking a pound or ten of his own !

Enjoy the treat any way you like it.

Please don't call it a "Cob of Corn"!

Folks that never see it in on the stalk in the field must not know why farmers call it a ear.

Rant over.

hard to top that.

I have lived in and around it for 34 years. I have helped plant it, take it off, and cooked it within sheer minutes of picking it. I call it corn on the cob, farmers, including my ex who is a farmer and from a farm family going back many generations call it what they want, ain't no sweat off my nose.

We do this. Add some Old Bay seasoning to it after it's been cooked for something a little different.

SS

I object to "roasting ears" used as a generic term - it's sort of like my old Swedish neighbor who referred to all refrigerators as "Refrigadares".

Man, y'all gettin kind of technical with the terminology ain't you. How about this: an ear of corn, on the cob and not out of a can.

Whatever you call it, it's some good schitt with butter, salt, and pepper.

How about Seafood Corn Chowder?

We boil and serve with butter most often, but I love making Mexican street corn for change of pace. Biggest thing I see is people boiling sweet corn for too long. Good fresh corn only needs a couple minutes in the water. I'll even eat it right out of the garden.

Mike

^^^^^This! We'll put a tsp of sugar in the boiling water.

It's the method by which all others are compared.

I just put mine on the gas grill,turning it occasionally till the husk turn brown.Remove the husk and silk,roll it in real butter and if you want to try something different,sprinkle it with some Chupacabra rub.that stuff is great.

http://www.2gringossalsa.com/collections/rubs/products/chupacabra-rub-12oz-no-msg?variant=824732423

I like a shrimp, crab and corn combo.

Steam it in a cornkegulator





Then dip it in hot water with melted butter floating on top

We put it in foil with a tablespoon of butter inside. put on grill and turn evenly around so all sides are roasted.
unfortunately this year my supplier this year did not have his normal crop. It was so wet this spring ,what didn't get flooded did not germinate correctly due to so much rain.
we normally get a gaylord from him for family and friends. it amounted to 110 dozen last year.

U guys are killing me ....fresh corn is in non existence here...I had my brother ups' some up years ago ,,,,,85bucks for 3doz

Yes, Ma'am. Now you're talking. Got introduced to it at Turtle Kraal's restaurant in Key West about 25 years ago.

Friends:

Here's my tip.

http://www.aroma-housewares.com/kitchen/appliances/products/Rice%20Cookers.html

Amore rice cooker.

I live alone and I'm a senior. I have always been a health aficionado subscribing to the "natural" way. That means all fresh, raw vegetables, no canned, no artificial drinks, very little pastry.

The Amore steamer has a basket. I put all veggies in the basket and steam. The water is down below and does not come in contact. Apart from making great rice perfect every time, it also cooks veggies fast, all sorts of meats, makes great soups too as well as stews. It has timers as well a slow cooker features. Veggis include potatoes, Irish and sweet, broccoli, cauliflower, red beets, parsnips, rutabagas, salsify, leeks, carrots, cabbage, peppers, onions, spinach, leafy greens, fresh green and dry beans of all descriptions, lentils, various other grains, and also pastas and a whole bunch of other stuff.

Since we are talking here about sweet corn on the cob, I steam mine. Set for 7 minutes. I like it just barely cooked.

A true corn aficionado I knew thought the corn had to be picked and eaten same day. That works where there are farms and stands selling out of the fields but not from supermarkets.

I like mine as fresh as possible but I have to be honest and say that corn in the fridge 3 -4 days and steamed tastes just as fine for me. Corn is said to turn starchy if kept for prolonged periods. OK - but I still eat it after several days.

I like to cut it off the cob and saute in real butter, salt, and plenty of fresh cracked pepper. You can throw the Mexican Street corn angle on it with some mayo and parmesan cheese, maybe some chile powder too.
Then there is the Black bean jicama corn salad I have pics of in my Vegas thread. Not cooked at all.
As mentioned earlier, just don't over boil it, it doesn't need much more than hot enough to melt butter.

Fresh corn, butter, salt and a plate full of sunfish with baked beans. Oh and a Grain Belt to wash it down.
If you are out of fish, substitute with an elk steak off the grill.

All right, Grain Belt! Used to not be a complete night at the VFW races in Jackson without a Grain Belt. Also, on our high school senior class trip to The Cities, we toured the Grain Belt plant. At the conclusion they gave us orange pop.

Just harvesting June's planting from my garden, Burpee Bi-Licious Hybrid. Trick is to harvest before the ears mature and become too tough/starchy. Just put in boiling water for about 5 minutes, then enjoy with butter, salt and pepper. Plan on having 3 or 4 ears with a couple dozen Rhode Island top-neck clams tonite for dinner. Late August would just not be the same without this combo....

I like the seasoned flavor the ears pick up when we boil them with crawfish or crabs.

Pocono:

Sounds great.

Question. Rhode Island top neck clams ????

I have dual locations including New York East coast. My son lives in New Jersey, along the coast, mariner, boat owner, VERY successful fisherman.

The generic clams here are variations of three varieties, of which is/are sizes of same one kind, Quahog, Little neck. Cherrystone.

Deviants are Razor Clams, rare and difficult/expensive and the other common and steamers.

http://marxfood.com/guide-types-of-clams/

I heat up the BGE to about 500 degrees. I shuck the ears of corn, removing all the leaves and silk. I completely cover the ears with butter, then I liberally apply Morton's seasoning salt to the butter covered ears. I then place them on aluminum foil with a bit more butter chunked with the ears. I then wrap them in the foil tightly. I cook with indirect heat. I don't really have a time I do, i just place them on first, then prepare the rest of my food and remove all the food at the same time.

We've been nuking it lately. Cut the stalk end off before going in the microwave or after... then squirt the ear out.

This works really well for those who hate the silk. Doesn't bother me, but a hot grill takes care of the silk too.

we usually do it one of 3 ways.

1. in the husk, soaked in water and then grilled over medium heat until the husk starts to show grill marks. serve it with fresh butter and lots of fresh cracked black pepper

2. peeled and boiled for 10 minutes in a large pot with a couple tablespoons of vinegar and a couple tablespoons of sugar added.

3. if we have a larger group than either of those methods can handle we do "cooler corn". Pour boiling water into a cooler and let it sit for 10 minutes to warm up the cooler, pour out the water and put in as many ears of corn as you like with the husks removed-add boiling water to the cooler-(normally 3 gallons or so) we add some crawfish boil as well. then close up the cooler for at least 1/2 hour, longer if it's a really large amount of corn. You end up with a large amount of nicely steamed corn.

You're all makin me hungry for some COTC

I have never found a better way than to boil the corn, and then slather it with butter. Salt and fresh black pepper to taste.

The microwave is what I like.

Shuck the corn and clean off the silk. Put the corn in gallon ziplock bags with a bit of water, but don't fully zip closed.

I give it 3 minutes then turn them over for 3 more.

Try this Red Chile Lime Butter on them. Awesome

Those pics never get old!! Thanks!!