The wife and I see eye to eye on most things, but while it is not an insurmountable issue with us, she doesn't seem to remember her early TV training watching the magpies Heckle and Jeckle eat corn on the cob the using the correct typewriter method. Her logic says that she needs a cleaner handhold on both ends and because the center cools slower than the outsides, naturally a person would use the angering method. Being an individual 3-4 row bitterer myself, the salt adheres better to the recently buttered rows and with a downward rotation, one's chin stays butter free. We are at an impasse here, so as a last resort she told me to ask the fellas. What is the best way? I will abide by the decision, her, probably not. Like with most things we always discuss it, then do it her way. I'm digging in my heals on this one though.
I'm afraid you have a far too limited and simplistic view of the varieties available for eating corn on the cob. Mine is usually eaten without butter nor salt. I used to think it not palatable 'till the butter was running off my elbow. I start with the big end in my left hand, small in my right and peal it off with my top teeth going from left to right. A friend, my age 80, pulls out his old Buck, slices it from the cob into a bowl, adds butter, garlic salt and gums away. Wife of 55 years eats hers with butter only and with an upstroke of the lower jaw starting on the small end and going around as your wife does. She progresses in those circles from small end held in her left hand to the large end in her right. Those are but three variations from three people and you described two more. There are so many more. Eating corn on the cob is not a proper technique, my friend, it's an art!
Downward rotation keeps my mustache from wiping butter and salt off the upper levels. I always start at the small end, working towards the big finale at the stem. This is all just common sense. If someone has a better way to eat corn I'm all ears.
Tip: Apply butter with a fork, not a knife. A fork holds the butter pat firmly.
In Mexico, they apply a layer of mayo, then a sprinkling of Tajin spice. It's delicious that way. (Tajin is comprised of sea salt, crystal lime juice, and red pepper.)
As to the mechanics of how you get it from cob to stomach, there is no wrong way. (Unlike how to load a dishwasher...)
Downward rotation keeps my mustache from wiping butter and salt off the upper levels. I always start at the small end, working towards the big finale at the stem. This is all just common sense. If someone has a better way to eat corn I'm all ears.
This is my method and my my reasoning. Butter and salt. With the butter dripping off of my elbows.
If you aren’t rolling that ear of corn in best foods mayonnaise and liberal amounts of salt and pepper then I’m not sure why you’d be wanting to eat it in the first place?
Tip: Apply butter with a fork, not a knife. A fork holds the butter pat firmly.
In Mexico, they apply a layer of mayo, then a sprinkling of Tajin spice. It's delicious that way. (Tajin is comprised of sea salt, crystal lime juice, and red pepper.)
As to the mechanics of how you get it from cob to stomach, there is no wrong way. (Unlike how to load a dishwasher...)
Anymore, we spin the ear on top of the butter bar.
My preference is cut it onto the plate. An ear of corn makes a surprisingly big pile.
My requirement.
I won't eat the chit off the cob. I'll CUT it off and butter, salt & pepper it and chow down. But I hate fuggin corn in my teeth for two days, toothpick and toothbrush or not. 😡
It is good to see some consensus from the Midwest corn growing states and dunking the whole ear into a vat of Wisconsin melted butter like they do here at the fair would drip off the elbows nicely. Butter and one of you mentioned mayonnaise plus salt to keep the blood pressure up with nice small bore arteries. What more could your cardiologist ask for? I can see that I'll need to pay more attention from which end I start on from now on, but always left to right.
Rocky; Good afternoon to you sir, I hope all is well with you folks down in your part of the world.
Thanks for the good chuckle sir, I had hoped I wasn't the only one who after all these years didn't load the dishwasher correctly!
I'll note that I do my own laundry every week successfully so it's not that I can't run any domestic machinery, but the dishwasher is another matter entirely.
All the best to you folks as we head into fall Rocky.
Dwayne
PS; No thoughts on corn on the cob from me, sorry.
There isn't - as far as I'm able to ascertain anyway - a preferred single method amongst Canucks.
If you aren’t rolling that ear of corn in best foods mayonnaise and liberal amounts of salt and pepper then I’m not sure why you’d be wanting to eat it in the first place?
If your corn needs mayo you need better corn. Try some Bodacious.
Tip: Apply butter with a fork, not a knife. A fork holds the butter pat firmly.
In Mexico, they apply a layer of mayo, then a sprinkling of Tajin spice. It's delicious that way. (Tajin is comprised of sea salt, crystal lime juice, and red pepper.)
As to the mechanics of how you get it from cob to stomach, there is no wrong way. (Unlike how to load a dishwasher...)
Anymore, we spin the ear on top of the butter bar.
Thorough, even, and heavy coverage.
Amateurs.
Heavily butter a piece of bread. Wrap it around the cob and roll it until the cob sufficiently buttered. Salt accordingly. May substitute garlic salt and grated Parm. Reuse bread as needed. You can reload the bread as well. Toss it at the end of the meal.
The best is corn at the Wisconsin State Fair grilled in the ear, then dunked in a coffee can of melted butter. Heaven.
If you aren’t rolling that ear of corn in best foods mayonnaise and liberal amounts of salt and pepper then I’m not sure why you’d be wanting to eat it in the first place?
If your corn needs mayo you need better corn. Try some Bodacious.
Peaches and Cream. White and yeller. Goodness gracious it’s good.
Tip: Apply butter with a fork, not a knife. A fork holds the butter pat firmly.
In Mexico, they apply a layer of mayo, then a sprinkling of Tajin spice. It's delicious that way. (Tajin is comprised of sea salt, crystal lime juice, and red pepper.)
As to the mechanics of how you get it from cob to stomach, there is no wrong way. (Unlike how to load a dishwasher...)
Anymore, we spin the ear on top of the butter bar.
Thorough, even, and heavy coverage.
Amateurs.
Heavily butter a piece of bread. Wrap it around the cob and roll it until the cob sufficiently buttered. Salt accordingly. May substitute garlic salt and grated Parm. Reuse bread as needed. You can reload the bread as well. Toss it at the end of the meal.
The best is corn at the Wisconsin State Fair grilled in the ear, then dunked in a coffee can of melted butter. Heaven.
You took wrong to a new level.
Extra unnecessary step, wasted bread slice, and butter left behind. 😜😜😂
My preference is cut it onto the plate. An ear of corn makes a surprisingly big pile.
My requirement.
I won't eat the chit off the cob. I'll CUT it off and butter, salt & pepper it and chow down. But I hate fuggin corn in my teeth for two days, toothpick and toothbrush or not. 😡
First off you need good corn. Somebody said Bodacious. Yes. Real yellow, high sugar, 72 day variety. Those 62, 64 day varieties with the gimmicky names (butter and sugar, silver queen) are just like “red delicious “ apples: all marketing, no substance and no flavor.
I like it raw, right out in the field. If I’m out picking corn, by the time I’ve got a feed sack full I’ve eaten for or five ears. Cooked, I like it with butter and black pepper. If you have good corn you don’t need salt to provide the illusion of sweetness. It’s got to be fresh. If it’s not eaten the day it’s picked we feed it or throw it out.
Now, as to the mechanics of eating it, if all the above conditions are met, it doesn’t matter. Personally, I like to start at the big end and go around until I’ve got two inches cleaned kernel free, then typewriter three rows at a time until done.
There was a similar thread last year that drew the attention of some goody two-shoes who posted a lecture on the nutritional evils of sweet corn. Hope he spares us this time. We know what the fugg we're eating.
How many armchair sweet corn dalai lamas in this thread actually have sweet corn in the yard they can go pick? Today, right defawq now?
Not me, takes up too much space in the garden. My neighborhood produce store gets corn all season long, starting with SC early on, right up to September when it comes from PA.
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