Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corn On The Cob?

Husk and boil for a few or grill/roast inside the husk.

Don’t like husked corn grilled.

For seasoning, I like Johnny’s and butter.

Real and fresh means you eat it raw. Slathered with butter and salt of course.

Otherwise you bring the pot to a boil, drop in shucked corn, kill burner and put lid on. 10 minutes later you are good to go.

The one and only veggie that I do not like though raw I can do. This from one that hauled piles of crates of corn in the Bay Area as soon as I could drive.

Elote, Mexican street corn. Like mine with a little chile powder, no cilantro and sour cream instead of mayo. Squeeze of lime, too.

Was wondering if someone was going to mention it.

Soaked in water, roasted in husk over lump charcoal until just light charring, when ready peel back husk and use as handle, rub with a fresh lime then a light coating of dressing made with equal parts mayo(extra thick deli style if you can get it), Mexican crema or sour cream(yup there is a difference), finely grated cotija cheese and cilantro. Then dust with pico de gallo chile powder or top with your favorite hot sauce like Tapatio.

Always have extra grated cotija, cilantro and lime wedges on the side to add over top of corn.

As an FYI that concoction above makes a great roasted cold corn salad.

Should kinda look like this...

Why are Y'all so determined to screw up corn on the cob. Get corn, shuck it, boil it, put salt and butter on it, eat it. Simple enough. If you don't like it, raise better corn. I prefer Incredible or Sweet G-90. miles

What about roasting ears? My father used to talk about those. Just corn, picked at the best time to cook, and eat?

My Grandmother used to make the best corn of all from young field corn, cut off and fried in a cast iron skillet. Do not know the whole details, but sugar was added and it was good. Field corn is much different now, and I don't know exactly how She cooked it anyway, but is suspect that bacon grease played a part. That was back in the 1950's. miles

Miles, I think you are correct about field corn being different. The open pollinated varieties may have been more tender.

Knew I forgot something; yes, the cotija is key. Also, we prefer crema to sour cream. And, we've gotten to the point of cutting the kernels off and making a salad. The problem is it's a lot of work and it gets absolutely hoovered by people. 20 ears of corn salad inhaled in about 7 minutes.

I have not seen this one posted yet.Every time we fry fish,along with cheese grits and and thin sliced fryed heinz dill pickles,we use zatarains fish fry and cut the big ears in half season them and and fry them.The corn only takes about 5 min and with the fish fry season it turns out great.

Yup



Damn I bet that tastes good.

Never heard of that. Guessing cotija is a hard cheese?

Think hard feta cheese.