I didn’t vote because I, too, do a combo of lathe and typewriter. Plus a little randomness just for kicks. My first bite is usually in the middle.
Hubby soaks the ears-- husk and all-- in water and then throws them on the hottest part of the charcoal grill. When the husks are charred all around, they are ready to eat. If you get really good, sweet corn butter, salt, really any additions, is not needed.
But butter and salt would not be disparaged.
I’ll have to try it this way next time. I’ve done this, but with butter or mayo instead of mustard oil. And by chili powder do you mean the stuff mixed with cumin or plain powdered chiles? I always do the latter. Love grilled corn (shucked for me, too, when grilling.)
Corn on the cob is too messy. I only eat corn with a fork or a spoon.
I’d recommend Dabur brand blended mustard seed oil. It’s the most aromatic brand I’ve found here.
It should be available at most ethnic South Asian markets. Don’t be alarmed if the label says something like “for massage only.”
Whatever pleases you. Purists will say just choose one condiment plus salt. Bengalis wouldn’t put mustard oil, chili, and lime together. I usually alternate but figure out whatever combination suits you.
Got it. I’ll look for it. I think I actually may have some mustard oil somewhere in the house. I seem to have everything else. I bet chat masala would taste great on it, too.
Typewriter. Small kernels on the left. I eat from left to right.
I used to be a typewriter. Fat end on the left, eaten left to right. But I was always in pain for a couple days after, due to my Lauren Hutton dental situation. A few years ago I decided it wasn’t worth it & started cutting the corn off the cob. Now I wish I’d done that forty years earlier.
Never really thought about it, but I think I go right to left. Def. typewriter style, though.
Just like this. If you eat that first row and then use your front teeth for the rest, you can pry each kernel entirely off the cob, getting the whole thing in your mouth and not getting nearly as many bits of kernel-case or whatever it’s called stuck between your teeth. You get a clean cob and maximum corniness!
Also, another fan of roasting it shucked. Gets all sorts of tasty caramel spots that way. Caramel corn, yummmmm…
Cut the kernels off with a knife, then use a fork.
Do you cut them off like a typewriter, or like a lathe?