How do you like your corn?

We recently had a dinner party (the menu and recipes were posted here), and
one of the dishes served was corn on the cob. The corn itself was done on
the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

"Nexis" <[email hidden]> wrote in news:n6BEe.18194$HV1.6217@fed1read07:

Quoted message said:

How do you like your corn? Butter? Lime? Chili powder? Garlic?

Butter. A pat of butter on a slice of bread then swab the cobb in it to
coat.

As kids we were allowed to roll the cobb right on a stick of butter,
creating that concave impression across the whole stick.

--
Andy

"Nexis" <[email hidden]> wrote in message
news:n6BEe.18194$HV1.6217@fed1read07...

Quoted message said:

We recently had a dinner party (the menu and recipes were posted here),
and one of the dishes served was corn on the cob. The corn itself was done
on the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

Mine usually comes direct from my own garden, and needs nothing. Off the
plant, into the boiling water immediately, boiled for less than 5 minutes. I
usually put butter on the table for anyone who wants it, but it's usually is
ignored.

"Nexis" <[email hidden]> wrote in news:n6BEe.18194$HV1.6217@fed1read07:

Quoted message said:

We recently had a dinner party (the menu and recipes were posted
here), and one of the dishes served was corn on the cob. The corn
itself was done on the grill, and it was served with the silk removed
and husks tied after being pulled down (made it easy to hold). I made
several butters to accompany the corn, but in the end, I preferred
plain old butter with salt and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

When grilling corn on the cob? Take the entire cob (husks removed) and dip
it in a bucket of melted butter, vigorously shake off the excess, then add
salt and pepper.

Don't mess with grilled corn on the cob by making fancy butters for it or
adding unique seasonings.

Corn + Butter + Salt + Pepper = Perfection!

No reason to get all gourmet and mess up perfection. 🙂

keep it simple.

Nexis said:

We recently had a dinner party (the menu and recipes were posted here), and
one of the dishes served was corn on the cob. The corn itself was done on
the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

usually with plain butter and a little salt and pepper. I had some
chipotle butter on soem corn i grilled last week, it was pretty good. I
made popcorn later that night and used the rest of the chipotle butter
on that, too. twas tasty.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Sat 23 Jul 2005 05:17:26p, Nexis wrote in rec.food.cooking:

Quoted message said:

We recently had a dinner party (the menu and recipes were posted here),
and one of the dishes served was corn on the cob. The corn itself was
done on the grill, and it was served with the silk removed and husks
tied after being pulled down (made it easy to hold). I made several
butters to accompany the corn, but in the end, I preferred plain old
butter with salt and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

You and I both...plain old butter with salt and lots of pepper.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Nexis said:

We recently had a dinner party (the menu and recipes were posted here), and
one of the dishes served was corn on the cob. The corn itself was done on
the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

Au naturel! I've been eating all of my vegetables plain for several
years.

Sue(tm)
Lead me not into temptation... I can find it myself!

Nexis said:

Quoted message said:

We recently had a dinner party (the menu and recipes were posted
here), and one of the dishes served was corn on the cob. The corn
itself was done on the grill, and it was served with the silk
removed and husks tied after being pulled down (made it easy to
hold). I made several butters to accompany the corn, but in the end,
I preferred plain old butter with salt and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

Plain old butter with a tad of salt. Fresh corn is too wonderful to mess
with too much.

Debbie

In article <n6BEe.18194$HV1.6217@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

Plain and hot. Maybe a leetle bit of butter and a very little bit of
salt. Lime? Chili Powder? Jeez.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Nexis said:

We recently had a dinner party (the menu and recipes were posted
here), and one of the dishes served was corn on the cob. The corn
itself was done on the grill, and it was served with the silk removed
and husks tied after being pulled down (made it easy to hold). I made
several butters to accompany the corn, but in the end, I preferred
plain old butter with salt and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

Soaked then roasted (in the husks), salt and pepper or brushed with a melted
herb butter (fresh basil, rosemary, tarrgon leaves used as a "whisk"😉.
Sometimes roasted with fresh herbs alongside the ears of corn, tucked inside
the soaked corn husks.

Jill

Nexis said:

[snip]
How do you like your corn? Butter? Lime? Chili powder? Garlic?

Usually just a little butter, salt and pepper. But many years ago in
southern Japan we would go to the movies and when we came out at, say,
11 p.m. there would be vendors with corn on the cob roasted on hibachi
grills and basted with something like a teriyaki sauce. Excellent.
May have to try it now that you've reminded me of it. -aem

Nexis said:

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

Cooked 🙂 Butter, salt & pepper. Hold the chili powder, lime and garlic
unless I'm adding the corn to a "tex-mex" corn soup.

Jill

"Nexis" <[email hidden]> wrote in message
news:n6BEe.18194$HV1.6217@fed1read07...

Quoted message said:

We recently had a dinner party (the menu and recipes were posted here),
and one of the dishes served was corn on the cob. The corn itself was done
on the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

Boiled for 10 minutes and coated in butter.

Won't be long before I can use those growing in my garden!

--
Alan

Reply to alan (dot) holmes27 (at) virgin (dot) net

Quoted message said:

kimberly

In article <n6BEe.18194$HV1.6217@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

We recently had a dinner party (the menu and recipes were posted here), and
one of the dishes served was corn on the cob. The corn itself was done on
the grill, and it was served with the silk removed and husks tied after
being pulled down (made it easy to hold). I made several butters to
accompany the corn, but in the end, I preferred plain old butter with salt
and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

Just a little unsalted butter for me please. I am not a salt fan so I do
not add it to foods.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <n6BEe.18194$HV1.6217@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

Plain and hot. Maybe a leetle bit of butter and a very little bit of
salt. Lime? Chili Powder? Jeez.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Hey now, I didn't say *I* ate those things! lol
But on the occasions that I've gone to the fair and such here, I always see
people using those things on the corn. Like I said, for me, butter, some
salt, pepper.

kimberly

Nexis said:

We recently had a dinner party (the menu and recipes were posted here), and
one of the dishes served was corn on the cob. The corn itself was done on
How do you like your corn? Butter? Lime? Chili powder? Garlic?

For corn, there is pretty much just one rule: NO CREAMED CORN. One of the most
vile things I ever seen,smelled and tasted. revolting.

I went thru a phase where I always cut corn on the cob off, but I am now back to
eating it on the cob. I don't know why I cut if off, I just did.

I also like good fried corn, be it canned corn that is fried, or corn on the cob
cooked left over and the cut off and fried. My great grandmother had a real
talent for frying corn, probably from making it ever night for years on end. I
can not duplicate it and no body else can either. It was corn and butter (I only
use real dairy products so it was REAL 100% SALTED BUTTER).

Corn on the cob grilled with Butter and LOTS OF SALT
canned corn just heated up on stove or micro
canned or left over corn on the cob fried golden brown.
I even like those cut up corn on the cob pieces you get in the frozen food
section, obviously not as good as fresh but sometimes its all there is. I've
done them on the grill and boiled on the stove/side burner. Not great, but not
bad for quick, easy & lazy.

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Wayne Boatwright said:

On Sat 23 Jul 2005 05:17:26p, Nexis wrote in rec.food.cooking:

Quoted message said:

We recently had a dinner party (the menu and recipes were posted here),
and one of the dishes served was corn on the cob. The corn itself was
done on the grill, and it was served with the silk removed and husks
tied after being pulled down (made it easy to hold). I made several
butters to accompany the corn, but in the end, I preferred plain old
butter with salt and lots of pepper.

How do you like your corn? Butter? Lime? Chili powder? Garlic?

kimberly

You and I both...plain old butter with salt and lots of pepper.

butter and a little salt

Alan Holmes said:

Boiled for 10 minutes and coated in butter.

Won't be long before I can use those growing in my garden!

The one time we grew corn successfully we found that if we got the pot
of water boiling before we picked it, it only took 2 to 3 minutes to
cook perfectly. The older it is, I think, the longer it takes to cook.
-aem

aem said:

Alan Holmes said:

Boiled for 10 minutes and coated in butter.

Won't be long before I can use those growing in my garden!

The one time we grew corn successfully we found that if we got the pot
of water boiling before we picked it, it only took 2 to 3 minutes to
cook perfectly. The older it is, I think, the longer it takes to cook.

No, cooking time is the same... cook until tenderness meets personal
taste.

The older the more sugars turn to starch. duh

Can't resist posting what you don't know, eh, which is most everything,
the typical "aem* posting as fast as he can until something sticks
philosophy... your brain is cooked. I'm gone two days and the very
first post I read is once again the very same kitchen fraud still
posting nothing but BLUFF. I'm thinking you're a typical dumb WOP.

Sheldon