Corn on the Cob (a seasonal thread)

[mezzrow]

I may never boil corn again now that I've started following the recipe found in Trio for Blunt Instruments. This is one of Rex Stout's novels featuring Nero Wolfe, the obese, orchid-growing private investigator. Nero says to a police detective:

"Since you have questioned men at the restaurant, you know that the corn comes from a man named Duncan McLeod, who grows it on a farm some sixty miles north of here. He has been supplying it for four years, and he knows precisely what I require. It must be nearly mature, but not quite, and it must be picked not more than three hours before it reaches me. Do you eat sweet corn?"

"Yes. You're stalling."

"No. Who cooks it?"

"My wife. I haven't got a Fritz."

"Does she cook it in water?"

"Sure. Is yours cooked in beer?"

"No. Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water."

***

Put the ears on a baking sheet in a 475-500 degree oven for 40 minutes, and then present on a platter at the table with butter and salt on the side. Have your guests shuck at the table. It tastes like cake.

You'll be tempted to cook this at a lower heat or for less long, but I've tried it at all heats from 400 to 500 and from 20 minutes to 40 minutes. Forty minutes at 500 degrees is the best. It doesn't dry out. It's sweet and perfect. Don't worry about the cornsilk; it comes easily off the ear after roasting.

If you want to be American, you must eat corn on the cob on a regular basis. It is our Rite of Spring.

(flosses)

 

[Baines' left foot]

Corn on the cob is ace. Much better than when it's just sweetcorn on its own.

 

[bluebud]

Worked a summer on a sweetcorn farm when I was a student, had two jobs, placing the newly cut cobs on a conveyor in line with the cutting machine and stripping about a third of the green casing open so the corn can be seen when it's in the packaging. That's all. Oh and buttered no salt for me...ta.

 

[ilikecheese]

Big trend at festivals/fairs is grilled corn on the cob...it's ace.

 

[WA Toffee]

Wrap it in tinfoil along with a knob of butter, and barbecue on medium for 25 minutes.

 

[ilikecheese]

Wrap it in tinfoil along with a knob of butter, and barbecue on medium for 25 minutes.

The grilled at the fair/festival here is cooked in the husk...no need for foil

 

[Kiwi]

Wrap it in tinfoil along with a knob, and barbecue on medium for 25 minutes.

no thanks mate

 

[Tree13]

No salt, thank you.

And 500 degrees? What's that in English?

 

[Tramps_mate]

We had a white and yellow looking corn on the cob in Canada, think they called it peaches and cream? was amazing..

https://botanicalinterests.com/products/view/7306/Corn-Sweet-Peaches-Cream-bicolor-Seeds

 

[WA Toffee]

no thanks mate

I did wonder who would be the first to do that

 

[Maxwell]

When i was about 14 or 15 at a house party a few of us walked in on our mate fingering a girl, but from behind and giving her the reach around.

Anyway we made up that he got the wrong hole and picked out a piece of sweetcorn from her poo shoot as we must have had it for lunch that day.

To this day...the name Sweetcorn still sticks to the unfortunate lad.

 

[Groucho]

@Morag........

(It's ace)

 

[Fuleco]

I'm a fan but it's just too messy, very dangerous during chino season.

 

[Woolly Blue]

I like it, but you end up with sticky fingers.
There are better ways to end up with sticky fingers.

 

[Simon Smith]

And for those of you in the UK may I recommend the Sainsbury's Mini sweet frozen C.O.T.C
Pan of boiling water and 10 minutes later you are good to go