I picked up some ears of corn the other day at Walmart in Old Bridge for 10¢ an ear, cooked it up for dinner tonight with burgers. Some of the ears were "Checkerboard" variety (yellow and white) - very good. Was wondering how everybody eats their corn, north to south (rolling it) or east to west (typewriter). I roll mine so that the butter doesn't drip off. Also, do have any special toppings you put on the corn or any special recipes on how to cook it?
OT: Corn on the Cob
- Thread starter jOmega
- Start date
10 cents is a steal. Went to the local farmers market wearing a Pittsburgh Pirates hat, and got charged a buck an ear!
Buttered is way to go- prefer to use a knife and cut all the kernel off in a pile on a plate--yeah that's probably sacrilege.
Buttered is way to go- prefer to use a knife and cut all the kernel off in a pile on a plate--yeah that's probably sacrilege.
I put it in cold water bring to a boil. Shut off the flame and cover for 10 min. butter and salt.
***WARNING *** - Dad joke in process.
I combo the eating method. But do not use any butter at all- just love the natural flavor. touch with a little salt and pepper.
Haha, this is a "me-thing" but had to get a dental bridge last year so corn on the cob is a no go. WTF. I need to try the knife trick and cut it off, without slicing and dicing my fingers.
For me, it is getting all that stuff stuck in my teeth.
Anyone try elote corn---corn slathered in a creamy mayonnaise sauce and garnished with chili powder, cheese, and lime. Often served on the cob, but out in Arizona, it is sometime served cut of the cob in a bowl as an appetizer or side dish. The lime, cheese, chili power and mayonnaise sauce together taste wild with the corn.
Mexican street corn...off the cob highly preferred, served with Tostitos scoops
If you ever make it to Sedona, AZ, there is a restaurant called Elote Cafe that serves the most awesome Mexican street corn off the cob. They open reservations 4-5 weeks ahead of dates, and they are constantly booked out.
I make mine into heart attacks on the cob. Stick of butter on the table just roll that sucker right in the stick. It's the only way to ensure as much butter on the kernels as humanly possible, then some salt to really get the old ticker pumping.
Always wanted to try making it at home but couldn't justify making corn that unhealthy. Have eaten it at restaurants and is quite good ...wasn't sure about the mix of ingredients at first.
In addition to butter, s+p, I often add chili powder or smoked paprika for flavor boost.
- Fully shuck corn
- Spray or rub with olive oil
- Directly on grill or griddle medium heat
- Cook until done rotating occasionally until some kernels are charred
- Butter remaining grilled corn while warm
- Sprinkle with pinch of salt / pepper
- Sprinkle generous amount of Cojito or Parmesean cheese
- Enjoy