I know domestic corn is not in season, but sometimes we get imported corn, and then frozen corn. I was wondering if this corn could be cooked in a way to make it taste any better. saw this idea and wondered if anyone has ever tried something like this?
Oh my gosh I love corn!! A family favorite here which i have gotten a few hooked on is I use mayo on my corn instead of butter. Just spread it on like you would butter add some pepper and old bay and its the best corn on the cob!
We've used butter when cooking mass amounts of corn. When the heat is turned off and the boil stops, that butter makes its way to surface, and when you pull an ear out with the tongs, it's already buttered. Pretty handy at pig roasts and such. Never heard of adding milk.
When we had a microwave oven, we used to cook corn this way. Corn arrives here quite old. No picked-the-morning-of for us but we found that this really made the corn taste better.
Being only two of us we microwave it with a damp paper towel on high for 4-5mins let sit and then 2mins before ready to eat. The tassel comes off so easy. We've had corn 4-5 times this past week One thing my family used to do during cook outs was quarter a bunch of pieces of white bread(usually near stale), put a pad of butter on each piece and set near the corn - people can grab one and butter at the table instead of holding up the feeding trough line, or ending up with a half dozen melted corn cob indented sticks
I was first used the method to cook corn in the video last summer. Absolutely wonderful. Full of flavor none left in the boiling water. I am interested to try the butter and milk method. No good corn around yet, freight is just too much to ship this far north.
I eat my corn on the cob raw... Tastes better, fewer calories. Been doing it ever since I worked on a produce farm in my teens.
The 'sweet' corn that's available around here is bi-colored bland tasting week old crap. Doesn't matter if it comes from the grocery, a roadside stand or the local farmer, they all get it from the same source. I finally discovered that the best way to make sweet corn is to pull it off the stalk, shuck it, throw it in a pot of boiling water for a few minutes and slap some butter and salt on it.
I like to roast it in the husk. Wait until the outer leaves char and it is very easy to peel. The silks come right out and the heat caramelizes some of the sugar in the corn- tastes great. A lot of folks peel it first and roast it in foil, but I find that a waste of time. Plus by leaving it in the husks, the corn steams first using moisture from the husk and then caramelizes as the leaves dry out.
Bert, I agree with your method and do mine the same way. The only other thing I do is soak in water for about half hour before putting on the coals. The added moisture seems to help slow things in the beginning a little.
Usually, we don't get ready to eat until we are in a hurry (spelled hungry). This microwave trick will help out!
As much as I hate to admit it, if it's not cooked on an open fire, the microwave does a real nice job on corn and is our prefered method over boiling it.
X2. That's the way I do it. Steams in its own juices However there have been some great methods posted above and i'm looking forward to trying some of these later this year when corn is in season.
