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Old 08-09-2007, 01:50 PM   #11
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Quote:
Originally Posted by pacanis
I've always wondered how long it took to boil corn. I haven't had it that way in ages. I've been grilling corn a couple times a week for the past several weeks. In the husk, high heat for 35 to 45 minutes. Hard to believe there's such a big difference in cooking time from boiling..... at least for me. I think I'll stick with the grill though
Do you like your corn crisp or soft?

When grilling corn, we soak it unhusked for at least a couple of hours in water, so it steams as well as cooking from the heat. 10-15 minutes will do it, but we like it crisp and juicy, so the kernels pop when you bite 'em.
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Old 08-09-2007, 02:02 PM   #12
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hmmm, must be a BTU thing. 35-45 minutes and the kernels are just starting to turn golden brown..... See




I had a couple ears on for lunch that were calling me Sorry for the quickie cell phone pic. Now to get my garlic butter, Italian seasoning and cracked pepper out of the microwave
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Old 08-09-2007, 04:26 PM   #13
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Quote:
Originally Posted by bethzaring
I steam mine. I have a steamer thingy, an outside SS pot about 6 or 8 quarts, with a perforated insert. Steam them for about 5 minutes when it is young and tender, a few minutes longer when older.
Glad to see I'm not alone here. I steam our corn, too. Sounds as though you have the same type set-up as I do, beth. Takes far less time, overall, to steam corn because I don't have to wait for a huge mass of water to heat up.
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Old 08-09-2007, 04:35 PM   #14
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I prefer to steam, saute, or grill fresh corn as well. I find that you lose some of the flavor when you boil it(or any other vegetable for that matter--color isn't the only thing that leeches out). I'll sometimes blanch the fresh kernals, but only for less than a minute and then I shock them in iced water. But that's the extent that they'll get in boiling water.
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Old 08-09-2007, 05:07 PM   #15
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Ok..........are you guys talking about fresh corn on the cob? And you only cook it for 5 minutes or less? Are you serious? Is it a special kind of corn, or will any corn do? The fresh corn I get here looks like what Pacanis posted.

I’m curious now, so I’ll stop by the market and get some fresh and try this out tonight......but I can’t imagine it’s “done” in only 5 minutes?
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Old 08-09-2007, 05:29 PM   #16
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Keltin.

I am talking "fresh" corn, as in less than 24 hours off the stalk! Grocery store corn (Mostly Fla. sweet corn) can be good, but never great when compared to true "fresh" corn. Buyer beware in the grocery, while the shuck may be a beautiful green always, pull the shuck back and give it the thumb nail test. If it does not pop "milk" in your eye then think long and hard. If you see any "dents" in the kernals walk away until another day!

Enjoy!
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Old 08-09-2007, 05:39 PM   #17
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Quote:
Originally Posted by keltin
Ok..........are you guys talking about fresh corn on the cob? And you only cook it for 5 minutes or less? Are you serious? Is it a special kind of corn, or will any corn do? The fresh corn I get here looks like what Pacanis posted.

Iím curious now, so Iíll stop by the market and get some fresh and try this out tonight......but I canít imagine itís ďdoneĒ in only 5 minutes?
Keltin, I think that it's being talked about in reference to varying degress of doneness. One person could say that their steak is done after grilling it 4 minutes per side, and the next person might think that the steak undercooked since they may only eat well done steak.

So in this context, I belive that the 5 minutes is because those who cook it for that little of a time, enjoy their corn (and probably other veggies) al dente and "rare". For someone who prefers their vegetables more cooked and softer, this wouldn't apply.
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Old 08-09-2007, 06:00 PM   #18
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Quote:
Originally Posted by bethzaring
I steam mine. I have a steamer thingy, an outside SS pot about 6 or 8 quarts, with a perforated insert. Steam them for about 5 minutes when it is young and tender, a few minutes longer when older.
Beth, I have exactly the same kind of set-up, but I've never tried steaming corn. I shall give it a try!

I like my corn crunchy. Like Uncle Bob, I could eat it raw. On the other hand DH likes his soft. I suppose I could just leave his in a little longer.

Thank all of you for your great advice! I think I'll experiment with several different methods, and see what we like1
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Old 08-09-2007, 06:13 PM   #19
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Oh, ok! Thanks Uncle Bob and Iron Chef. There is a produce farm not far from me, and a guy from there usually loads up a truck and camper and sets up ďshopĒ in the parking lot of the gas station next to Piggly Wiggly. I buy Kennebec Potatoes, Squash, Tomatoes, peppers, etc, from him that he has picked that day. Iíve not seen corn from him yet, buy Iíll ask him for some.

The last corn I got "fresh" from Luckyís (local food market here) was pretty good, but it did have a bad spot on one ear. When I cut the spot out, it was very milky, but no where near 24 hour fresh.

And Iíll take my steak and 4 minutes a side every time please!
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Old 08-09-2007, 10:38 PM   #20
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10 minutes cooked in water and 1 hour in the grill.
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