2 minutes per ear plus 1 extra minute? So, 3 minutes?
Or did you mean 1 extra minute per 1 extra cob?
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One extra minute per batch. I don’t know that I’d do 3 minutes for one ear, since we usually do 4 or 5 at a time (5 and 6 minutes respectively). Rough rule of thumb.
Got it!
Thanks Doc.
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Of all you typewriter munchers, do any of you pick the kernels off one row at a time? I do.
After completing the first swath in the conventional manner, there’s enough clearance to rock entire kernels cleanly off of their stems, getting every bit of those sweet little germs and leaving nary a trace of edible material behind. My cobs look like empty egg cartons.
My wife is more typical I believe. Her cobs look like trampled lawns, with various portions of kernel still attached all over. This is unacceptable, so I’ll often pick up her cobs and finish eating them for her. True love is like that.
Yes, freshest is bestest.
Prefer roasted. Open the husks and remove the silks. Return husks to around the corn. Soak in salt water for at least 20 mins. Roast over grill, preferably charcoal, until husks are charred.
If it’s real fresh and sweet, it doesn’t need butter.
Does need salt. Or cajun seasoning.
Eat by hands and mouth. And napkins if you use butter.
And fresh corn on the cob makes the best creamed corn.
Heresy. Nothing enhances the flavor better than burned fingertips.
Most of the time. One time we got some really good fresh cobs which, upon cooking, revealed themselves to be field corn. That is a mistake you really do not want to make.
My method takes a fraction of that time (unless you’re talking about a larger quantity) and no water or other stuff needed. What I like best about it is that it’s never soggy, nor has all the flavor boiled out of it like stove-top cooking often has. I do like it barbecued sometimes and slathered with mayo and lime juice and grated cheese (Mexican style).
I use butter with some garlic powder and chili powder.
CMIIW, but I believe it was Arthur Lake as Dagwood who first popularized typewriter- like corn eating.
I don’t like the yellow ‘sweet corn’ variety at all for eating on the cob.
In Southern Africa, the traditional kind of maize is white maize. It’s a staple food here. It’s not sweet at all, it tastes very different from sweet corn, and it’s more filling. It’s a lot nicer to eat on the cob.
We get just-picked corn on the cob from our neighbor’s farm. They grow field corn for animal feed, sweet corn to sell, and special corn for themselves and friends. I stop at their house and they pick some, which I serve minutes later. It is heavenly no matter how it’s cooked or served.
Now I’m getting a bit confused… two minutes PER EAR plus one extra minute per batch… shouldn’t your example of 4 ears be 9 minutes (4x2=8 then one extra), and 5 would be 11 by the same logic?
I live at the end of the Pittsburgh suburbs, where the boonies (farmland) begins. There are cows and farms a stone’s throw from our house (not that we throw stones at cows :p), and there’s a place (Ambrose’s farm) about 10-15 mins from us who sell corn on the cob that was picked that morning. Once you have that, there is absolutely no going back to grocery store bought corn…
I’ve had corn on the cob at Mad Mex (small Tex-Mex type chain) and some local Mexican restaurants that had delicious Mexican type spices, but the corn itself was not that great. I am seriously thinking of buying a couple dozen ears of Ambrose fresh corn this year and taking it to the local Mexican restaurant and giving them the corn in exchange for telling me what they put on their own corn on the cob. Then if I ever manage to start my own food truck…
In my time in Iowa/Illinois, they were called “corn boils”. They were put on by the local 4H, Fire Dept., Grange, High School team, etc… You paid typically $5. You got a plate of pork (pig/pigs on a spit), or half a chicken, all the corn you could eat, and a pop. The pig/chickens/corn/pop were all donated. There would usually be a band and/or singers. Not much else to do in the summer except watch the cow corn grow. Tubs of butter and salt. Good times.
Its been quite a while since I’ve had corn on the cob. I’m the only one in the household who eats it at this point; I suppose I could buy some for myself, but I never do.
Once upon a time I liked it salted and smothered with butter…but somewhere along the line I learned how good it tastes plain, and have eaten it that way ever since. Soak the cobs in the husk, put them on the grill for 5 minutes or so, shuck, and eat. Yum.
Roasted in the husk is my cooking preference; but honestly, truly fresh, ripe corn doesn’t need to be cooked at all.
Main reason to cook corn is to melt the butter – I grill them (without the husk)
I’m a lathe eater. Open mouth, spin the cob, close mouth, chew, swallow, repeat.
Brian
The bestest is from one of the Amish roadside stands near my sister’s place outside of Lancaster, PA.
Here is the Republic of Texas, where I live currently, there is passable corn already in the supermarkets, but the peak point is when so much is flooding in that they start selling it four for a dollar.
Mine: simmered in water for a few minutes, then butter, seasoning salt, pepper. Eaten typewriter style, with corn-shaped holders, on special corn-shaped ceramic plates I inherited from my parents.
Will have to try the microwave method at some point.
That’s quite true for field corn. Sweet corn is a different realm.
I spent the better part of childhood summers on the grandparents’ farm outside Dyersville, IA. Being Iowa, there was corn in some iteration with every meal during the season. Although it was nominally a side dish along with some cut of pork from the farm hogs, it was the highlight of the meal. I still have dreams about creamed corn made with super fresh corn and the farm cows’ cream and butter.
I am a spiral eater, round and round from left to right.
Fresh from the field sweet corn truly does not need seasoning or any preparation beside a quick boil to bring up the sugar. Slightly older corn benefits from 1 tsp sugar and 1 tsp lemon juice added to the boiling water.
One summer when my husband and I had just returned from a foreign rotation and our best friends had just completed a stint in Turkey, we took a road trip to the west coast. After crossing the Mississippi, we made a stop at a roadside stand on the outskirts of the quad cities, picking up sweet corn and a Muscatine melon. We tore into that food like we were starving. American food at its freshest and finest - something none of us had experienced in several years. A little slice of Midwestern nirvana.