Conference turris::cooks

>    Where do buy your fresh corn on the cob and why?

In late spring and very early summer (June) from the supermarket, because
that's the only place to get it and sometimes you just can't wait for the
first taste of the season. After mid to late July, from the roadside stands.

>  How do you cook your corn and why?

Pressure cooked - half a dozen ears, about 12 minutes. Quick and easy, not
to mention very flavorful.

>  Do you use salt or sugar in the water?

Neither in the PC.

Another thing to watch for is the places that have a haywagon full of corn
covered by a tarp. The sugar content of sweet corn is reduced drastically
in the first 24 hours after it is picked. That stuff under the tarp in the
hot sun (some of which has been there for days) isn't all that fresh.

-Jack

    I blanch my corn in boiling water, drain, then individually
    wrap each cob in tin foil with a knob of butter, freshly ground
    black pepper, any herbs that are going.  Wrap up and finish
    cooking on the barbeque.  Depending on heat, can take between
    10-20 minutes.
    
    You can also leave the butter till cooked and ready to eat.
    
    Joyce

I steam mine briefly in the microwave to barely heat the kernels.  I prefer it
rare and crunchy, with no adulterants.

I typically wait until it's available from local growers and go to a local farm
stand that does a brisk business.  It's about the only thing I won't even get
from Idylwilde Farms.

I refuse to buy corn from anyplace that won't let me check the ears for worms
myself.

 I used to work on a farm picking corn, so I got spoiled and I refuse to
eat that nasty cow corn they bring up from Jersey and other places. For
me it's gotta be fresh which means it's gotta be local. Like Jack said,
from the moment the corn is picked the sugars start turning to starches,
and after 24 hours it's nowhere near as good.

 I always boil my corn in a large pot with a tiny bit of salt and occasionally
a dash of sugar. I boil it for perhaps 5 minutes then turn off the heat.
The kernels are succulent and have that little pop! when you bite them.
That's how I like it. With a bit of butter and salt and pepper.

 You say some of the places around Littleton have corn already? :-)
Yay!

 Usually at this time of year the corn is a bit underripe. You can tell if
an ear is ripe by squeezing the top. You'll feel it if the kernels are
developed. (We had to do this at a high rate when first picking fields early
in the year, and you don't lose the touch.)

    $12 /dozen?  High robbery! Piracy! that's a buck an ear.
    
    Sorry (it's gonna be a long month),
    ed

    yes, I know you said $12 /2 dozen.  :-)  I just couldn't resist.
    
    ed

    We like corn the Indian way :
    		Roast on a BBQ grill.
    		Rub with lime cut in half and dipped in a mixture of
    			cayenne pepper and salt.
    
    Drooool!

    Oh -1 I love your idea of a mixture of cayenne pepper and salt!  I
    have a recipe for Santa Fe' Butter for corn on the cob appetizers that
    are grilled.  I'll have to post it tomorrow.
    
    Gary's in Littleton, and his other stands on 119 have had fresh for
    about a week now.  Stan's right off 495 on 119 also has their own.  I
    bought some yesterday for $2.50 a half dozen but didn't get to cook it. 
    Such a waste, will it be any good today?  Hartwell's Farm Stand on 119
    also has their own and I had "my" first of the season in Stow on Hudson
    Road at Sauta's farm stand.  It was alittle small and under ripe but as
    other stated, I couldn't wait.
    
    I dislike adding sugar to the water.  I don't know, maybe I didn't add
    the correct amount but it sure changed the flavor, a change for the
    worse too.
    
    I usually just steam mine.  My mother used to boil the heck of it. 
    I also have tried to microwave it but it difficult to get the silk
    strands off when I have tried this.  
    
    
    
    cj

re: .8

>    Oh -1 I love your idea of a mixture of cayenne pepper and salt!  I
>    have a recipe for Santa Fe' Butter for corn on the cob appetizers that
>    are grilled.  I'll have to post it tomorrow.
    
Or if you're lazy, just sprinkle on Old Bay crab seasoning (assuming you 
can get it up in New England).

>    Gary's in Littleton, and his other stands on 119 have had fresh for
>    about a week now.  Stan's right off 495 on 119 also has their own.  I
>    bought some yesterday for $2.50 a half dozen but didn't get to cook it. 
>    Such a waste, will it be any good today?  Hartwell's Farm Stand on 119
>    also has their own and I had "my" first of the season in Stow on Hudson
>    Road at Sauta's farm stand.  It was alittle small and under ripe but as
>    other stated, I couldn't wait.

I'd be *very* suprised if you're really getting local corn already in New
England.  We don't even have it yet in Maryland, although it's getting 
closer.  I think the last corn I bought was from South or North Carolina
(I forget which).

If I'm correct that it's not really local, then it will probably be still
good today.  About the only advantage to the corn that's grown for shipping
is that it's hydro-cooled right after it's picked to remove the heat, and
consequently degrades more slowly.  The "real" local stuff tends to come
directly from the fields full of heat from the sun and really needs to be
eaten the same day for best results.

-Hal

    I roast mine.  I peel back the husk, remove the silk (first a gentle
    but firm pull and then either drag out a few conspicuous chunks, or
    remove every last silken strand), fold back the husk, wrap in foil
    and roast in the hottest possible oven for 45-50 minutes or -- since
    you're dying of the heat just reading that -- cook in the microwave
    without the foil.
    
    Some people dip the ear in salted water before roasting.
    
    							Ann B.

    Here in GA, I've been eating fresh corn for...oh...2 months?  I get the
    best corn at Harry's Farmers Market.  Depending upon where they get it,
    the price is 3 ears/$.99 or less.  Last time I bought corn, it was
    priced at 5 for $.99, so I bought 15 ears.  Talk about sweet!!!  
    
    I remove the husk and silk, place the corn in a tall pan of COLD water
    with 1-2 TB of sugar and bring to a rapid boil for three minutes.  Turn
    off the heat and allow the corn to stay in the pan, covered, for about
    8 minutes.  It's now time to dig in!!
    
    From here on, it's just butter and a little salt, to finish off a great
    feast!
    
    
    	-VT

>The "real" local stuff tends to come
>directly from the fields full of heat from the sun and really needs to be
>eaten the same day for best results.

 Um, at least where I worked all the picking was done before 7am, so
the corn was anything but "full of heat from the sun." In this case,
"real" local => Hollis, NH. In fact, we usually had our corn in manchester
by 7-7:30am.

 And we never sold day old corn, either. Before we went to the field to pick,
we stopped by the pigpen to drop off yesterday's leftovers. Talk about
a rude awakening...

re: .12

> Um, at least where I worked all the picking was done before 7am, so
>the corn was anything but "full of heat from the sun." In this case,
>"real" local => Hollis, NH. In fact, we usually had our corn in manchester
>by 7-7:30am.

Sorry, I was a bit inaccurate.  I worked at a produce market as a teenager,
and the local corn definitely got picked very early in the morning.  It was
still plenty warm, though.  I guess "heat of the fields" would be more 
accurate.

> And we never sold day old corn, either. Before we went to the field to pick,
>we stopped by the pigpen to drop off yesterday's leftovers. Talk about
>a rude awakening...

We also wouldn't sell day-old corn (except properly labelled and considerly
cheaper), but I'm not convinced the same could be said about some of the
other produce stands in town.

-Hal

   I buy local corn. Expensive but good.

   I cook the corn (in husk) over a charcoal grill au natural.

   Nothing to prepare except the grill. Plunk the corn on the grill and cook
  until all sides are dark brown.

   After I had corn this way I could never have it boiled again.

   Everyone I've grilled corn for has loved it!


   - Bob
   

    When we go camping, we've always found that this is the best way to get
    "steamed" corn.
    
    Take the fresh ears of corn (husks still on) and soak them in a bucket 
    of water for about an hour.  Then take the ears and wrap them in
    aluminum foil.  Place them on the gill or in the fire, and cook for
    about 10-15 minutes.  It's a bit tough getting the husks off, but the
    corn is wonderful!
    
    Oh, and the best places to get fresh corn in the Leominster/Fitchburg
    area is Gove fruit stand or Harper farm.
    
    Holly
    

re: grilled corn

Yes - When I have the time and/or the grill is going anyway, I also do
it there. Either husked-seasoned-aluminumed, or in the husk. Of those two,
I'll agree that in the husk is best.

-Jack

    Well, this is interesting (whoever mentioned that New England corn is
    NOT out) because the stands I mentioned all state "their own" corn.  I
    thought the same thing, that its too early but can they give false
    advertising like this?
    
    FWIW, I cooked the corn that sat for a day.  It was stored in a dark
    cool closet and it was awful! :(
    
    cj

    Maybe - they bought it from another farm down south so in
    their eyes it is "Their Own"  - possession is 9/10 of the
    law you know!  8*)

 FWIW- I haven't seen any corn growing in roadside fields that has been
even close to ready. Not even tassels, yet.

 And as I recall, we never had any of our corn before the 3rd week of
July.

 I suspect the "our own corn" sign is the same sign they put up every year.
They aren't going to change it just because they started buying corn from
the south a few weeks early this year. Let's see when they put up the
"native" corn signs.

 The corn I had last night was cool, and there was a lot of moisture in it.
Sounds to me like hydrocooled corn...

    I don't want to sound like I keep repeating myself but for instance,
    
    "Gary's Farm Stand on 119 and his son Gregg's Farm Son on 119" say,
    "Gary's Own Corn" and "Our Own Fresh Picked Corn" at Greggs.  Last
    year, Gary put a cover over his corn sign that says "Our Own" when he
    was selling corn after his ran out because he said that he would not
    advertise his own if it wasn't.  FWIW, I have not seen any corn in his
    field ready either.
    
    Stan's on 119 where I got the corn the other day said, "R Own" and the
    same with Harpers in Pepperell.
    
    I don't think they could advertise that its their own if it isn't.
    
    Now, on a cooking subject... the corn that we cooked yesterday had 6
    small years, about an inch of water, no salt or sugar and was boiled
    for 3-5 minutes and sat in the water for another 10 covered until we
    were ready to eat it.  It was very bitter tasting.  Does anyone know
    why?
    
    cj

	ours (northern MA) started tassling a couple of weeks ago

re .20
>>   I don't think they could advertise that its their own if it isn't.
 

Remember that "our own" says nothing about where it was grown or who grew it. 
Just like "fresh picked" or "fresh" says nothing about how long ago it was
removed from the stalk.  

About the only thing "our own corn" can be held to (maybe) is that the corn is
not stolen.

What is the fabled sugar-to-starch process that happens to corn when it sits? 
Is it heat related?  If so, why doesn't cooking the corn accelerate the process?

    
    I love corn-on-the-cob!  I also have been taking some of the hucks off
    off, soaking it in water for short time, wrapping it foil and grilling
    it.
    
    I agree, Gove's farm is great!  
    
    A couple of weeks ago, 4th of July weekend a supermarket in our area
    had corn for .10� an ear.  It was very good and great they had it
    during that weekend with so many cookouts going on.  
    
    Dianne

re: .23

>What is the fabled sugar-to-starch process that happens to corn when it sits? 
>Is it heat related?  If so, why doesn't cooking the corn accelerate the process?

I don't know what the process is, but you can certainly make corn starchy
by overcooking it.

-Hal

    
    	For me steaming is the only way to go. I think boiling corn (even
    	for a short period) sometimes ruins it. The sugar->starch process
    	is very dramatic, isn't it? The very best corn I have each season 
    	always comes right from stalk, eating it raw right there out in
    	the field. It's sooo sweet you'd almost think it was a tropical 
    	fruit. :-)

    	If you've never had it raw-from-the-stalk before, you've got to 
    	try it. As a boy from an euro-centric family who felt corn is
    	only something you feed to farm animals back then, I assumed corn 
    	_had_ to be cooked to be safely eaten. Then I met a local farmer on
    	my paper route. He suggested trying one raw, promising it wouldn't
    	kill me. And boy, was that ever a treat! I don't think I'll ever 
    	forget that first ear of corn. 

	-Erik

 Most of the stands started selling native corn over the weekend. 
Apparently most of the corn fields that I drive by on my way to work
are planted with later maturing varieties. (Hopefully, some will be
planted with Silver Queen.) :-)

    Well, Silver Queen just hit Gary's farm stand this morning in Littleton
    on 119 just after the 495 intersection -1.
    
    cj

    Pardon my ignorance, but can somebody explain the process of farmstand 
    "husk-ripping"? I see customers pick up ears of corn, pull down the
    husk, look at the corn and, more often than not, toss the corn back 
    in the bin and reach for another. The process then repeats.
    
    What's the idea here? It looks kinda gross and inconsiderate to me, as
    if THIS ear of corn isn't good enough for Joe/Jane customer, but is OK
    to let someone less picky buy.
    
    'Scuse the question, but where I grew up they didn't grow corn.
    
      John

    I am a husk puller. I check to make sure the ear is free of bugs 
    (usually one out a dozen isn't) and make ears are full. Sorry but I 
    won't by junky corn. The place I go (Kelly's in Upton) often has a 
    basket under the table where people through bad ears of corn.
    
    

    Foppema's (sp?) in Northbridge has begun selling corn.  It was
    wonderful, and tender, and delectable!
     
    
    BTW- I think it is rude and inconsiderate for people to rip open a bunch of
    ears prior to selecting what they consider is the best one.
    
    The farmers hate it becasue the average person won't touch an ear that
    has been ripped open....so the corn goes to the pigs (or horses in my
    case) and they lose $$$.  
                                                  

>    Pardon my ignorance, but can somebody explain the process of farmstand 
>    "husk-ripping"? I see customers pick up ears of corn, pull down the
>    husk, look at the corn and, more often than not, toss the corn back 
>    in the bin and reach for another. The process then repeats.

 People who don't know what a full ear feels like have to open it to see
if the ear is ripe all the way to the tip. (Actually, if an ear is fully ripe
all the way to the tip, the kernels away from the tip tend to be tough,
but I'm picky about tought kernels.)

 The other reason people rip open the ears is to check for worms. It's
pretty rare for an ear to have worms with no external signs. Usually there's
a hole in the side, the bottom, or the silk looks funny. We haven't had a bad 
year for worms in several years. I can remember having to toss every other ear
one year (in the field.)

.32 has it right.  Many people don't seem to be able to tell by feel that
an ear of corn is okay.  They're actually doing themselves a disfavor by
ripping open the ear prematurely, as it hastens the deterioration of the
corn.  It's also rude to other buyers in my opinion.

At many places around here (Baltimore Maryland) the people selling the
corn cut the ears open ahead of time.  Fortunately for me (and other
sensible people), they don't usually cut open all of the ears (I won't
buy an ear that's been opened).

-Hal

    
    	..geez, with people ripping open the husks to find the best
    	absolutely-pristine ear of corn, I think it's the first time in my
    	life I'm glad now that there's shrink-wrapped visible Hollywood
    	ears of corn at the supermarkets for these people. If you have to
    	rip open the husk first, maybe you shouldn't be getting your corn 
    	from a farmer's stand.

        I'm a very picky consumer but ruining a farmer's produce like that 
    	seems incredibly rude and beyond wasteful to me. 
                                                        
                                                        

    
         I have an idea.....
    
           For the people who think its rude and inconsiderate to
         rip open a ear of corn before buying hows this...
    
         You obviously don't care about the quality of corn your
         buying. So buy the ones that have been ripped open at
         say half price...you'll be happy and so will the farmer.
    
                                            
                                                   
        

    Ahhhh, yes, but do you peel back the Banana skins to check the banana
    is umblemished and perfect? and throwing back those that are not?
    
    Angus

Once, and only once, I bought a bunch of corn that was worm eaten, and did not
have any obvious external signs.  It was pretty gross, and I ended up with 1
out of 3, less than 1 ear per person for dinner (not too much of a problem
since most of the guests were too disgusted to eat any corn).  That was the
last time it ever happened.  Now, if I can't inspect an ear by peeling back the
tip of the husk, I won't buy the corn.  When I toss a cob back, it's one that
should not be sold, except to pig farmers.  At most farm stands, I give the bad
ones to the seller rather than tossing them back in the pile.  Some sellers put
them back in the pile while I'm still there.  I don't go back to those places.  

I feel that I have the right to reasonably inspect the food I am about to buy,
and I refuse to buy food I feel is unacceptable.  That's why I NEVER buy shrink
wrapped produce.  I do not feel that ripping open a melon or banana is
comparable to inspecting corn, as previous replies would have you believe
(after all, who would want to bring home a perfect melon that was dripping all
over their groceries).  To me, inspecting corn is more like feeling an avocado
or tomato for ripeness.  There is no immediate damage, just a hastening of
spoilage.

Also, if I come to a farm stand and most of the corn looks picked over, I have
serious doubts as to the freshness of the corn.  If only minimal amounts look
picked over, that's ok by me.  I have no qualms about inspecting corn that has
already been inspected once, because some people do toss back good corn. 
Often, I buy a mix.  I have never noticed a difference in the flavor between
previously inspected and newly inspected ears.

So, the only wastefullness I see is the people who let good corn go to waste
because it looks like it was touched.  In my opinion, they are the ones who
should be buying the shrinkwrapped supermarket corn.

re: .35
    
>           For the people who think its rude and inconsiderate to
>         rip open a ear of corn before buying hows this...
>    
>         You obviously don't care about the quality of corn your
>         buying. 

Ah, but I *do* care about the quality.  That's why I don't rip open the 
corn (or buy corn ripped open by others).

>	 So buy the ones that have been ripped open at
>         say half price...you'll be happy and so will the farmer.
    
Apparently you disagree, but I don't think it's a bargain to buy food
that is less fresh just because it's less expensive.

re: .36

I understand that you don't want to buy lousy corn.  But it isn't
necessary to rip open the corn to prevent this.  You can learn to 
pretty much tell by feeling through the husks what to expect inside.
Why don't you try feeling the corn through the husks before you rip
it open, and pay attention to the correlation between the two.  You 
may very well find that after awhile you don't need to rip the corn
open.
        
-Hal

> re: .36

Whoops, I meant re: .37

-Hal

    I go to the local farmer and grab a `bakers dozen' (they sell it this
    way, cause they realize that one or two ears might have been tainted by
    a worm).  I don't rip open the ears I just grab 13 that feel good to
    the touch.  
    
    I am disgusted by the wastefullness of some who rip open ears, and toss
    a perfectly good one back.....I can't imagine what they are looking
    for?  And I do care about the quality of the corn.....which is why I 
    won't touch an ear that someone else has had their grubby hands all
    over when ripping it open...never mind the flies.
    
    In all the years I have been buying corn I think I have gotten 1 bad
    batch, which when I commented to the farmer, he gave me a free dozen 
    the next time I went back.  Also they give me the day old stuff for my 
    horses.  

    I peel back some of the husk before purchasing corn, and I don't see a
    blessed thing wrong with it (because I do it correctly).
    
      -	If the ear is free of worms/bugs, I buy it
    	
      - If the ear is free of worms/bugs, but is not "pretty", I buy it
        (prettiness having nothing to do with edibility).
    
      - If the ear has worms/bugs, I hand it to the farm stand operator and
        say, "Here--better throw this away before it scares off the other
        customers."
    
    I have never "felt up" the corn before buying it, but it seems to be a
    practice many indulge in (and enjoy, evidently).  What exactly do the
    "feelers" feel for?   Just how hard do you squeeze that ear before it
    tells you what you want to know?  
    
    Sue

    re: .41
    
    Perhaps you are one of the few who do it w/ respect for the farmer.
    
    I witness people throwing back good ears for what...I don't know.
    My anger is not directed towards yourself, but to those who waste.
                                          

    Whoa, produce-voodoo! What to pinch/squeeze/poke/thump/peel, how hard,
    and what (precisely) all this tells you...
    
    I find I can get pretty darned good corn by going by the heft for its
    size, with a little gentle feeling-up <if you'll pardon the expression>
    to determine whether the kernels feel full vs. small or shrunken (or
    way too large, suggesting aged corn). [Feeling-up can also detect
    worms, at least if they're the monsters *I've* seen fall out of a
    freshly-shucked ear; if I came across a softish gap in a row, I'd know
    not to open that one!]
    
    I've also, FWIW, bought ears that somebody else had peeled, because the
    exposed kernels looked so darned tasty. (They've always turned out to
    be, too.) As others have said, I've no idea what the folks who rejected
    those ears were looking for; maybe they prefer their corn paler, or
    something...
    
    As for whether it's rude or destructive... well, one might ask the
    proprietor whether some discreet partial shucking was OK or not. If
    s/he says it's OK, why worry what the other customers think?
    
    [On the taken-to-extremes end of things, I'd like to have a word (a
    very sharp word) with the soul who tested the produce by taking a bite
    out of it and leaving the rest in the stand. Grrrrr.]
    
    Gee, all this is making me hungry for some fresh corn...
    
    -b

re .38:
>>I understand that you don't want to buy lousy corn.  But it isn't
>>necessary to rip open the corn to prevent this.

On this we basically disagree.  I feel it IS necessary for me to peel back the
top of the husk for visual inspection, and see no reason to do it otherwise.

re .40:
>>    I am disgusted by the wastefullness of some who rip open ears, and toss
>>    a perfectly good one back.....I can't imagine what they are looking
>>    for?  And I do care about the quality of the corn.....which is why I 
>>    won't touch an ear that someone else has had their grubby hands all
>>    over when ripping it open...never mind the flies.

I guess I'm confused, if, as you say, the ear is perfectly good, and you do care
about quality, why would you refuse to touch it?  To me, not buying perfectly
good corn (that's going to be cooked anyway) because someone else might have
touched it with grubby hands is the wastefull thing, not to mention a tad phobic.

    I stopped for corn the other day on Route 2 and the farm stand owner
    was peeling back the hush checking the corn BEFORE placing it into
    the bins for sale.
    
    Regards,
    Jim

>    I have never "felt up" the corn before buying it, but it seems to be a
>    practice many indulge in (and enjoy, evidently).  What exactly do the
>    "feelers" feel for?   Just how hard do you squeeze that ear before it
>    tells you what you want to know?  

 You don't have to squeeze hard at all; you aren't trying to make creamed corn
out of it. :-) You just grab the ear near the silk; if it feels full, then
it is fully ripe. If it feels skinny, then the ear may be unripe or wormy.

    
    I stopped by Harry's Farmers Market one day last week, Thursday I
    think.  As I was selecting and husking a dozen ears of butter/sugar
    corn, a lady next to me pulled the husk from at least a dozen ears w/o
    putting any in her cart.  The other lady with her saw that I was
    putting every ear I picked up in my basket, and asked my how I chose
    the corn. I just said that I was not as CHOOSY as the person she was
    with.  Most of the corn in the bin was very nice and fresh too. 

    After reading this string yesterday I happened to go and buy corn on
    the cob.  It has always been my habit to pull back the top and inspect
    it.  Well, after the blistering comments from yesterday -- as I stood
    there I questioned my habit.  I picked up 4 ears felt them for firmness
    and bought them -- without stripping back the top.
    
    When I got them home I pulled back the top and then I remembered why I
    pull the silk back.  If the exposed rows of corn at the tip are tiny,
    dried up, or in anyway 'ugly' -- usually the rest of the ear is just
    like it.  That is, underdeveloped, to tough, to dry, just perfect!
    
    Now I have to think about how I feel about the ones I throw back. 
    When I threw the corn back in the pile I really didn't think about
    someone coming up and buying them. 
                                       

    Funny, I was at my local Purity store where they advertised corn for
    sale.  The women were hoarding the large containers, tearing every husk
    they touched open, tossing most back and digging deeper for more.  I
    said to my son out loud - let's go - who wants to buy corn after these
    woemen have stripped it!!  There was hardly an ear unopened.  And I
    usually open my corn - but most of it is good enough to buy!
    
    I was very frustrated to say the least.  I'm going back to the farm
    stands.
    
    -s
    

If you come home to NH from MA via 122 through Pepperill/Hollis -

I stopped tonight at (Kimbel's Farm?) just the MA side of the border
as you head north on 122 to Hollis and picked up a half dozen ears of
their first of the season. I just grabbed what looked like full ears
and was absolutely pleased with them. Sweet at could be "Honey and Cream"
or whatever it is you call that yellow-and-white hybrid. Most delicious
meal I've had this week. Too bad I have to wait til Thursday before I
come through there again.

-Jack

    Why is the road blocked?
    
    :-)
    
    ed

No, Ed, it's just that I only go to Littleton two days a week. And I won't
drive to MA for sweet corn when I'm working in ZKO.

-Jack

    Any ideas on what to do with leftover corn besides chowder?  How long
    will it last?  
    
    I can tolerate leftover cooked corn on the cob the next day but after
    that, I don't think it would be any good.
    
    Ideas? Thanks in advance,
    
    cj

>>    Any ideas on what to do with leftover corn besides chowder?  How long
>>    will it last?  

	I know you said "besides chowder", but if you freeze the steamed
	and stripped-off kernels in ziplock bags, you can have chowder all 
	winter.  Have you tried that?

	- di

> if you freeze the steamed and stripped-off kernels in ziplock bags, you can 
> have chowder all winter.

Who needs chowder?  If you freeze the steamed and stripped-off kernels in
ziplock bags, you can have almost-as-good-as-fresh *corn* all winter long.

The other thing my family often did with leftover corn is corn fritters--
corn in (essentially) a light pancake batter.  Even better with chunks of
ham.

-Doug

    I always throw leftover corn in the batter for corn bread, or corn
    muffins.  Now, if the heat would relent long enough for me to CONSIDER 
    turning on my oven, well...
    Sarah
    

    
    The Thrill of the Grill has a great recipe for corn-bacon relish - 
    the shucked corn is boiled briefly then basted with maple syrup and
    grilled, then added to an onion/bacon/sage mix.  Sort of corn chowder
    without the milk.  
    

>>Who needs chowder?  If you freeze the steamed and stripped-off kernels in
>>ziplock bags, you can have almost-as-good-as-fresh *corn* all winter long.

	I don't agree, but that's obviously a matter of taste.

    I would love the recipe for corn-bacon relish -57, will you post for
    us?
    
    Thanks for the ideas!  I will have to clean out the refrigerator this
    weekend to make room for frozen corn!
    
    cj

    
    
    	I was wondering what the easy/best way to shuck corn was ? I must 
     confess that when I have tried I seem to get alot of half kernels.
    
    				Jim

	I usually make corn salad with any or all of the following ingredients:

		tomato
		onion
		peppers
		olives (good ones, like Kalamata, not that yucky canned stuff)
		fresh herbs (e.g. basil,coriander,parsley,thyme)
		vinegar (try an herbed vinegar, or Balsamic)
		oil
		salt + pepper

	If I have leftover grilled vegetables I usually throw those in, too.

	This makes a wonderful side dish with the next night's dinner.

    re: .60
    
    According to Jacques Pepin, the best way to take a very sharp paring
    knife and cut the kernels off.  I had a gadget that you placed around
    the ear and pulled down - it made a mess!  I think Jacques is right. 
    And he didn't have a problem with getting "half kernels" (he got them,
    he just didn't care that he got them!).
    
    Corn salad is great.  Like .61 said, almost anything goes, but one of
    my favorites is to use red bell peppers, cold rice, fresh corn and a
    creamy dill dressing.  Or, instead of creamy dill, add Mexican
    seasonings or some salsa in your dressing.
    
    
    Susan

	And if you're going to do Mexican seasonings add some cooked
	black beans, too.  The corn and black beans contrast nicely.
	I've even been known to add some tequila.

	Ruth

How about tequila in chili con carne??

Might try this tonight! Yum ...

Not in the right topic, and perhaps a mod can move it, but I've been 
wondering .. I found some Mexican flavour base at our supermarket and 
tried it - it's a jar of a sort of runny paste, which you are supposed 
to add to things like Nachos etc. I made Chili con Carne with it, and 
it's really quite good. What I'm wondering is, what is in the basis of 
Mexican flavour, if you want to make it from scratch? I don't want to 
have to buy this all the time, it's quite expensive given how much you 
use in one dish. 

Thanks for any help --
~Sheridan~
:^)

Just as an FYI for people in the Clinton area, the Chamber of Commerce
Farmer's Market is holding a Corn Festival this Saturday from 9 AM to
2:00 PM on Church St. in fornt of the Town Hall.  Local Restaurants,
Caterers and individuals have been invited to bring their corn creations - 
corn muffins, corn chowder, corn bread, corn fritters.  

I hope it's ok to enter this in here, it sounded good.

Dianne

    bet they have some corny jokes too...

                  
    
    Here's an excellent recipe for Corn Oysters, similar the corn fritters
    mentioned by Doug.  The beaten egg whites make these very light.
    
    Shaker Corn Oysters
    ~~~~~~~~~~~~~~~~~~~
    
    2 eggs, separated
    1-1/2 cups cooked corn kernels
    1/8 teaspoon Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup flour
    1/4 teaspoon baking powder
    Salad oil
    
    Beat the egg whites until stiff but not dry; set aside.
    
    In another bowl, beat yolks slightly.  Add corn, Worcestershire sauce,
    salt and pepper; combine thoroughly.
    
    Stir in flour and baking powder.  Fold in whites.
    
    Heat 1/8" of oil in a large skillet.  Drop batter (2 Tablespoons per 
    oyster) into the oil.  Fry 3 minutes per side, until golden.   Drain
    on absorbent paper; serve hot.

    Am positively puzzled as to why it's called corn "cake," as its texture
    is more akin to a pasty mush.  But when I tasted this delightful dish
    at Guarduno's Restaurant in Albuquerque last February I thought I'd
    died and gone to heaven!  The corn mush recipe in The Joy of Cooking
    just ain't it - can anyone help?
    
    Sue

    Well, you could always write to Bon Appetite's RSVP section and ask
    them to get the recipe from the restaurant and they will post it for
    you.
    
    Sounds to me like a thicker creamed corn.  Am I on the right track?
    
    
    cj

Actually, it sounds more like Polenta.  Polenta can be served as a hot paste, or
a hot soupy mixture.  Or the paste can be cooled into a loaf, sliced, and
grilled/fried/whatever.  Sounds like you had the hot paste variety.  In my
family, it's yellow corn meal mixed with cold water, heated stirring constantly
until the desired consistency is reached (it should pull away from the pot as it
is stirred).  In the final minutes of cooking, when it is still soupy, add
copious quantities of grated parmesan and/or romano as you prefer.  Serve as you
like it.  In my family, it was served with a bowl of mixed cubed cheeses
(gorgonzola, provolone, and meunster).  The cheese cubes were stuck into the
polenta, and the holes sealed.  The disk was then sauced with a thin tomato
sauce with crumbled sausage.

    You can throw the corn in a "Garbage Pie", especially if you're
    cleaning out the fridge. Just line a pie plate with crust, put in
    chopped leftovers (meat, veggies, rice, potatoes, etc.) It's better if
    you add some gravy to keep it a bit moist. Also, sprinkle on Oregano
    before you top it with the 2nd crust. (I have no idea why, the Oregano,
    but my mom said you HAVE to do it!).
    
    Then bake at about 375F until heated thru. Maybe 30-45 mins, depending
    on your oven and the thickness of the pie.
    
    One of my favorite meals!  (Leftover pot roast and the trimmings are
    actually the best things to put in).
    
    ~beth

    how long will corn be out?  do different brands go out of season at
    different times?
    
    i have found the corn that i normally stop and get isn't so good
    anymore.  the ears are very big and seem to have lost their sweetness.
    
    cj

    I've noticed that the stands where I buy my corn puts up a sign telling
    what variety it is.  Whatever I bought Saturday (already forgot!) was
    tasty, but not as tender as a few weeks ago.
    
    Also, I decided to cut the kernels off the cob and then cook them
    (which is what Jacques Pepin actually did, but I didn't remember that
    until after I wrote that earlier note).  It worked better than cutting
    after cooking, and cooked in three minutes.
    
    Saturday, I decided to microwave corn on the cob, but am trying to cut
    down on fats and didn't want to butter it.  I rinsed the corn (so drops
    of water clung to each ear), draped basil leaves around each ear, then
    topped with Vidalia onion slices.  I microwaved for the time specified
    by my microwave manufacturer - and it was delicious!  I'm going to make
    that again tonight, if I can get the corn.
    
    
    Susan
    (whole) and 

    
    I saw a newshow on TV the other night saying you should only cook corn
    for a couple of minutes.  The lady also said you should try raw corn,
    peel and eat it like you would a banana.  
    
    I have bought corn a couple of times from a roadside stand down the
    street from my house (Oxford, MA).  I got 19 ears for $3.00, what a
    deal!  For that price, I am going to buy and freeze it for this winter.

Yeah, you certainly don't have to cook it long if it's good corn to begin with. 
I've munched raw corn lots of times.  If it's the good stuff it's quite tasty.

Speaking of which, is anyone disappointed with the local corn so far this year? 
I've tried it a few times since it started coming in and it just isn't up to
par, even from places that usually have super stuff.  Might be related to the
poor spring and the current drought but the B&S I've had so far isn't much
better than the supermarket corn.

cheers,
david

	I was just scanning thru this file and would like to mention the best
way I've found to cook corn. I could eat sweet corn every day in the summer.
	Some of the best sweet corn I have is at the Pickett steam engine
show in late summer. The local cannery picks their corn the weekend of the show
and donates corn to the show minuits after its picked. The corn is put in a 50
gallon drum and a steam hose is run from one of the traction engines into the
drum til the corn is done. The husk and silk is peeled back and its ready. I 
will admit that the ambiance of the show contributes to the taste of the corn.
	I like steam engines but doubt I would be allowed to keep a 16 ton 
tractor at home even if I did call it a corn cooker. 

    What is the situation with corn crops this year?  I was surprized to
    see that my original note said that corn was available in mid-July.
    Due to the winter we had, it seems as though corn is going to be very
    late this year.  At least that is the way its looking in the fields as
    I drive by them.
    
    I have only seen one farm stand with corn available and that I know is
    imported from New Jersey.  
    
    I did get some corn at the grocery store in Acton (Roche Bros).  Paid
    $1.99 for 5 ears and it was ok but I want the fresh stuff.
    
    cj

    we're seeing some early local corn in western mass now..
    
    most of the fields are still around a month away I'd guess, though..
    
    ...tom

    Corn showed up at the Farmer's market on Saturday in Colorado Springs. 
    The full crop isn't coming in yet, but the prices are right.
    
    meg

    I just got some corn from Wilkins on 119 in Pepperell last Tuesday.  It
    was 6/2.00 and outstanding.  
    
    cj

  A few weeks ago, someone told me that there is a new, super-sweet variety of
corn that was recently developed and a few local farm stands are selling it.
I think he told me what this is called, but I forgot. Does anyone know?
  I need to know because I want to avoid it. "Regular" corn on the cob (such
as "butter and sugar" variety) is plenty sweet enough for me. I get a sugar
reaction if I eat two-sweet foods. I think I accidentally bought some of this
super-sweet corn today. I bought it at a supermarket where there was no sign
stating the variety. (Yes, I know I shouldn't buy corn on the cob at the
supermarket, but I didn't want to take the time to go to a farm stand.)
It was way too sweet for my taste.

    Bob,
       I've found Silver Queen to be quite sweet. Gary's Farm Stand carries
    it. This may be the one you heard about.
    
    Debbie
    

    	Silver Queen is a supersweet variety, but it's been around for
    years. I remember growing it five or six years ago myself. None of the
    "old" supersweets keep very well and, so, are found less often at the
    grocery store and even farmstands. Maybe there's a new variety which is
    also a better keeper.

>    	Silver Queen is a supersweet variety,

	Methinks this is perhaps not true.

    Silver queen has been around for at least 20 years; I think it predates
    the "new supersweet" varieties by a number of years. It's my favorite
    kind of corn. And as far as keeping goes, I don't think any corn keeps
    till day 2. Then again, I'm spoiled.

  The variety I'm thinking of is less than 5 years old, so can't be (plain)
Silver Queen. Does anyone have a name for it. It has been locally grown in
New England.
  Re freshness: To be frank, the store where I shop doesn't care if the corn
is fresh. I will never buy corn there again unless I see the clerk actually
putting the corn on the table. (Even then it's not a sure bet, because it
may be 1-2 days old when it arrives.) I will buy it at the "other" supermarket
(which I have more confidence in) or go to a farm stand. And I will watch the
labels more carefully. 

    If you want corn on the cob, buy it from a farm stand that grows it
    themselves.  If it was picked more than about twelve hours before you
    cook it, most of the sugar has turned into starch, and it is going to
    taste like canned corn - which is OK if that's what you want, I guess,
    but it's not corn on the cob flavor.  Actually, my husband's idea of
    how to cook corn on the cob is: 1) start big pot of water boiling. 2) Drive
    to nearest farm stand.  3) Intercept farm hand bringing corn to sales
    shed.  4) Buy corn and drive straight home.  5) Peel corn and add to
    pot of boiling water.  6) Cook for six minutes.  7) Eat plain (no
    butter, no salt, no pepper, no Tabasco sauce...)   He likes corn picked
    when it is still a little bit green - he thinks the fully-mature ears
    are not as sweet.  And he usually buys butter-and-sugar corn - it's his
    favorite.  It's good cooked in its husks on the grill, too, although
    pulling out the silk without taking the husk off completely is a pain.
    
    /Charlotte (married to a corn-on-the-cob maven)

re .87:

	So don't pull out the silk before you grill it!  If you wait
	until it's cooked and remove the silk when you husk it, you'll
	never try to remove it raw again - it just comes right off 
	without leaving all those irritating little bits one has to
	pick off with one's fingertips.

    
    An ear of corn, in the husk or no husk, but 
    wrapped in paper towel, microwaved for 5 min.
    is delicious.  No pots.  No pans.  No steamy
    kitchen.
    
    Dolores

    Perhaps the variety Bob is talking about is Candy Corn?
    
    cj

    Candy Corn is too sweet for my preference.  Give me Peaches and Cream,
    Honey and pearls, or triple play.  They are EH varieties, rather than
    SH or ss2 variations.  They still retain corn flavor with the
    sweetness.
    
    meg