"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-02-2006, 03:38 PM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Then I REALLY am wishing you luck
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-02-2006, 09:00 PM   #22
Senior Cook
 
Join Date: Jul 2006
Posts: 168
We generally have it AS the meal. I can eat two, dh can eat four. Butter, and plenty of it. Maybe a bit of salt. I like them raw too. Our season will be starting fairly soon. I will try the grilling too, never done that.
Ellen is offline   Reply With Quote
Old 09-02-2006, 09:34 PM   #23
Senior Cook
 
Foodfiend's Avatar
 
Join Date: Sep 2004
Location: Georgia
Posts: 277
Speaking of corn on the cob, did any of you have any pets who went crazy for it also? When I was still a kid living with my parents, my mother was cooking up a batch of corn on the cob in her pressure cooker. When they were done she buttered them up and accidentally dropped one on the floor. Our siamese latched onto it like greased lightning (sp?) and went to town eating it. From then on we always gave her her own ear of corn since she enjoyed the first one so much, but it sure shocked us as we didn't think she would eat it! But then Sheba (our cats name) thought she was as human as us, and therefore was entitled to eat the same food we did.
__________________
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain
Foodfiend is offline   Reply With Quote
Old 09-03-2006, 06:29 AM   #24
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
when we were on 'the farm' we would always give the cobs to the cats - they would work on them forever!!
cjs is offline   Reply With Quote
Old 09-03-2006, 06:54 AM   #25
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Yes, cats love it but its dangerous to givve it to daogs who might be big enought o attempt a swallow of the whole thing. I know a doberman who died that way.

Siamese eat very odd things anyway. One of mine loves melon, and broccoli.
lulu is offline   Reply With Quote
Old 09-03-2006, 07:50 AM   #26
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Alix
OK Vera and GB I just bought some corn. Got the 6 inches off the grill, got turn it a 1/4 turn every so often. 20 - 30 minutes. Husks on or off? Soaked or not?
I usually leave the husks on, silk removed. If I have enough time and enough beer or juice around I like to soak them, but it is not necessary.

How did your's come out?????
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-03-2006, 07:51 AM   #27
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by mish
VB, I can relate. Growing up my mom prepared corn the same way -- boiling it to death and washing away the nutrients. We've come a long way baby.

Re When do I serve corn (on the cob) - I serve it as a side to the main dish. Always wanted to do a clambake - main dish. Wish I was at the beach right now.

As far as prep for the cob - One method I prefer for indoor cooking is using the microwave -- a pat or two of butter and lime juice, if you like. Wrap the cobs in wax paper, twist the ends & you're not boiling all the goodies away.

If you're grillin', peel away the husks almost to the bottom, remove the silk, rinse if you like, add the butter and spritz of lime -- a little chili powder or paprika will give it another kick.
so, when you say side dish, you actually serve it with the main meal? I've been doing it that way for years now.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-03-2006, 08:23 AM   #28
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I will either grill my corn, soaked, in the husk, with the silk. I usually cook it for 20 minutes, rotating the corn a quarter-turn every five. Then the outer husks are charred, it's done. PeppA usually boils it for about 5 minutes. We serve it with the meal. Everyone goes nuts on the stuff.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-03-2006, 08:53 AM   #29
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I usually boil the corn, but I like it grilled, too, and it's excellent cooked in the microwave. When boiling, I put the corn in well salted boiling water, let water return to a boil, cook 2-3 minutes and remove. I turn off the burner and put the corn in a colander over the top of the pan to keep it warm.
We always serve it with the meal, as a sidedish.

We are able to find some really good sweet corn in the grocery stores here. The midwest is "corn country", and with the developement of the new super-sweet varieties that actually increase in sweetness after being picked, and hold their flavor well for a week or more, it's possible to get good sweet corn almost all year. Once it starts getting ripe in Florida, we're good to go.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-03-2006, 09:14 AM   #30
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Corn season is almost over here but we will enjoy great corn all winter. I froze 15 qts this season. We eat corn on the cob with our meal. I boil it just until corn turns a darker color about 3 min. Grilling I will soak it for about 1/2 hr then grill with husk on silk removed.
thumpershere2 is offline   Reply With Quote
Old 09-03-2006, 09:37 AM   #31
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I find it amazing at how many wonderful ways people have to prepare corn. I should tell my mother to log on!
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-03-2006, 10:05 AM   #32
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Vera and GB, you will be disappointed in me. I couldn't find room on the grill for everything and the corn too so I jammed out. I still have 5 ears left though so I will try them when it is just us and post back. Thanks for all your help.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-03-2006, 11:17 AM   #33
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Alix
Vera and GB, you will be disappointed in me. I couldn't find room on the grill for everything and the corn too so I jammed out. I still have 5 ears left though so I will try them when it is just us and post back. Thanks for all your help.
Alix, why don't you come over here, tonight. Bring your corn, we'll add it to my corn...have a few pumpkin ales and do a country taste test.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-03-2006, 01:06 PM   #34
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
I'm on my way...might be a bit late when I get there though, its a LONG drive! LOL.

I'd love to do that. Thanks for the invite. I'll bring some ribs (dinner tonight) to go with the corn.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-21-2007, 04:56 PM   #35
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Curious, has anyone ever buttered and seasoned their corn, wrap in foil and put on the grill?
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-21-2007, 06:11 PM   #36
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Barb,
we do that all the time, heavy duty foil, butter corn, sprinkle with dry thyme, grill, then we add more butter plus salt and pepper when we open them and eat...

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-21-2007, 06:47 PM   #37
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Thanks Hon, will try that next time, Hubby likes steamed corn , I have done it on the grill (in the husks) but he still prefers steamed. Thought maybe I would try this way, will next time for sure - as long as the grill is on.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-21-2007, 06:57 PM   #38
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by Barb L.
Thanks Hon, will try that next time, Hubby likes steamed corn , I have done it on the grill (in the husks) but he still prefers steamed. Thought maybe I would try this way, will next time for sure - as long as the grill is on.
Barb,
In a pinch I fix it just the same only just put it on a cookie sheet in it's foil and cook the whole thing in the oven..It helps if I'm doing more than one thing at a time. This way I don't have to run back and forth from kitchen to grill outside...
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-21-2007, 07:06 PM   #39
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
This is an oldy but a goodie. Clean your ears of corn removing all silk and husk. Core the center of the cob (as you would an apple). Fill the core with sweet butter. To seal the ends, I use upholstery tacks with prongs. (you can't reuse them, the prongs are too bent.) Loosely roll in a SINGLE layer of foil and twist the ends closed. Bake in the oven in a shallow pan, single layered) for an hour at 375F. The butter will melt and seep through the cob buttering the corn! TNT Serve it any time you like. Some of the corn with larger kernels may fall off the ear when it is done and rows may be loose on the smaller ears.

It came to my attention that coring might be unfamiliar to some:
The core is softer when it is raw. You need to chop off the ends You are not going to make a tunnel, just a hole. You can tap an ice pike through it or a large nail. And then turn it upside down and tap it through again. I generally finish with a sharp pointed serrated knife just going round and round. (corn stays hot a lot longer if the cob is hot.) You can use one of those baster injectors to fill it if you like.
__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.