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View Poll Results: How do you like your corn?
on the cob 25 80.65%
off the cob (kernels) 4 12.90%
creamed corn 2 6.45%
candy corn~ i don't like corn 0 0%
Voters: 31. You may not vote on this poll

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Old 02-25-2006, 06:30 AM   #11
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Picked the off the cob version, even though I love it on the cob as well. I like corn any way I can get it, even though it doesn't like me, but I'll put up with the discomfort. OTT here but on the same subject (I've just never heard it before)....what is crisp-cooked corn. It's a recipe ingredient and I am at a loss as to what it means. Thanks.

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Old 02-25-2006, 06:55 AM   #12
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Frankly, I can't think of a way I don't like corn. Of course, fresh off the cobb is hard to beat. I've had cobb boiled and grilled, and really like the grill bit. Different flavor I thought. Cream corn is high on my list, as it is the cream I use for Tater Tot hotdish and Shepherd's Pie.

I also like corn in salsa. I love Chipotle's Fire Roasted Corn salsa. Talk about good eats! It's a bit strong with cilantro, but tolerable.

Bottom line, t'aint a way I can think of that I don't like corn, except for if it's bad (moldy, wormy, etc.). I'm with MJ on the idea of chasing the corn around the plate with some real mashed taters to catch it. Dump a little gravy on there, or, if they are flavored spuds (i.e. garlic mashed) leave 'em. T'is all good, that's for sure!

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Old 02-25-2006, 07:21 AM   #13
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Many barbecue places have fried corn on the cob - which is delicious, but between the barbecue and the corn, I always feel like I need a bath when finished.
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Old 02-25-2006, 07:54 AM   #14
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The Blackeyed Pea restaurant chain does fried corn that is great. In the past few years, I've started seeing little corn fritters that restaurants can get; they're about the size of chicken nuggets. Pretty good when deep-fried.

As I mentioned before, I like to Fire-roast corn on the cob, but, technically, it's steamed. I soak the cobs, with the skins, in a sink or small tub, then go out and get the fire going. When I'm ready to cook, I'll lay the corn on the grate, and close the lid. I rotate the corn every five minutes, until the outer layers are charred. This causes the water in the inner layers to turn to steam, and cooks the corn. Sometimes I let it got a bit to long, and the kernels caramelize a bit. This gives the corn a nice taste.

Back when I lived in Tulsa, for the Tulsa State Fair, there was one vendor that opened a Fire-Roasted corn stand. I used to buy produce from the business that supplied this person with his corn for the Fair. The seller told me that person only worked 3 fairs a year, and netted about $150G.

I forgot to add, that freshly-frozen corn kernels make a great side dish for the single person. Just pour a little into a bowl, add a little margarine/butter, salt, and freshly-ground black pepper, and microwave for a few minutes as you're cooking dinner.

Also, this makes a great little bit to add to Mexican Rice. I have a few soup recipes that call for corn kernels as well.
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Old 02-25-2006, 08:57 AM   #15
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Ditto what BigDog said. There hasn't been a way that I have eaten corn that I don't like. Grilled

My favorite halloween candy is the candy corn too.
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Old 02-25-2006, 11:16 AM   #16
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I've heard of the Blackeyed Pea Restaurant, but haven't seen any in our area. Will have to check and see where they are in case we travel that way.
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Old 02-25-2006, 02:58 PM   #17
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On the cob, with lashings of butter. And if freshly picked and young, on the cob - raw, and nibbled as a snack.

I don't mind corn fritters served with crumbed chicken.

Corn cobs are delicious when barbecued. Dot with butter, wrap in a corn leaf or two, then wrap the lot in several thicknesses of aluminium foil, and put on the hotplate with your meat and let it cook fairly slowly. To die for!
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Old 02-25-2006, 04:57 PM   #18
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My favorite way of cooking corn is to soak it in water with a bit of salt and toss it into a fire.

Our first house, which we spent every hour we could doing over, had a wonderful fireplace.

Would, on rare occasion, make a fire, put a grill on top of some fire bricks, and cook some steaks. But would also toss some soaked corn into the embers.

The corn was fantastic.

Now we usually just grill it, in the husk.
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Old 02-25-2006, 05:17 PM   #19
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I picked corn on the cob as my favorite but I really love corn fritters too!
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Old 02-25-2006, 08:06 PM   #20
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I get the water boiling...put in the cleaned corn...bring water back to bowl...let boil 2-3 minutes...turn off heat under pot...put corn in colander over the pot to drain.
Serve with sliced bread slathered with softened butter...place cob on bread, roll around in the butter, and salt. When you're done, eat the bread.
An alternative method is to put a stick of softened butter on a plate, and let everyone roll their cobs in it.

And then there's always Squeeze Parkay. I'll admit it...I like it. Sometimes I have to settle for the low fat spread.

I've always wondered about using olive oil on corn, instead of butter. The oil could be seasoned any way you like. Have any of you all ever tried that?

My experience with bacon-wrapped corn is that the bacon doesn't get done enough by the time the corn is cooked. I think it needs to be pre-cooked a bit before it's wrapped around the corn.

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