Corn season is nearly here

In article <[email hidden]>,

(pipsqueek) said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

I have had excellent success with microwave and BBQ by wrapping the
corn in kitchen paper, soaking under the tap and then wringing out
so that the paper is still wet but not dripping.
For microwave wrap in saran wrap (clingfilm) leaving one end open
slightly for the steam to escape, cook for 1 1/2 minutes on high
per corn. (6 minutes for 4 corn)
For BBQ wrap in foil.

This method ensures the corn still get steamed.

Leave the husk on for both of the above methods. :-)

I just nuke it in the husk.
The silk comes off cleanly in seconds with the husk after it's cooked.

Roasting in the husk works too either in the oven or on the grill.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

pipsqueek said...

Quoted message said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

Quoted message said:

This method ensures the corn still get steamed.

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You use "Newsleecher".

Leech r.f.c and you'll know.

Ya BUM!!!

Andy

(pipsqueek) said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

I have had excellent success with microwave and BBQ by wrapping the
corn in kitchen paper, soaking under the tap and then wringing out
so that the paper is still wet but not dripping.
For microwave wrap in saran wrap (clingfilm) leaving one end open
slightly for the steam to escape, cook for 1 1/2 minutes on high
per corn. (6 minutes for 4 corn)
For BBQ wrap in foil.

This method ensures the corn still get steamed.

You mean you unwrap the corn's natural husks and then rewrap with
fercocktah chemically treated paper AND plastic... and for grilling
you wrap in foil so it cooks the same as if boiled... your brain is a
pipsqueek!

Omelet said:

In article <[email hidden]>,

(pipsqueek) said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

I have had excellent success with microwave and BBQ by wrapping the
corn in kitchen paper, soaking under the tap and then wringing out
so that the paper is still wet but not dripping.
For microwave wrap in saran wrap (clingfilm) leaving one end open
slightly for the steam to escape, cook for 1 1/2 minutes on high
per corn. (6 minutes for 4 corn)
For BBQ wrap in foil.

This method ensures the corn still get steamed.

Leave the husk on for both of the above methods. :-)

I just nuke it in the husk.
The silk comes off cleanly in seconds with the husk after it's cooked.

Roasting in the husk works too either in the oven or on the grill.

We nuke them in the husk, too. It only takes about 3 and a half to 4
minutes and it comes out fine. Takes a bit to cool down, though! LOL.

kili

In article <[email hidden]>,

kilikini said:

Omelet said:

In article <[email hidden]>,

(pipsqueek) said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

I have had excellent success with microwave and BBQ by wrapping the
corn in kitchen paper, soaking under the tap and then wringing out
so that the paper is still wet but not dripping.
For microwave wrap in saran wrap (clingfilm) leaving one end open
slightly for the steam to escape, cook for 1 1/2 minutes on high
per corn. (6 minutes for 4 corn)
For BBQ wrap in foil.

This method ensures the corn still get steamed.

Leave the husk on for both of the above methods. :-)

I just nuke it in the husk.
The silk comes off cleanly in seconds with the husk after it's cooked.

Roasting in the husk works too either in the oven or on the grill.

We nuke them in the husk, too. It only takes about 3 and a half to 4
minutes and it comes out fine. Takes a bit to cool down, though! LOL.

kili

But worth the wait... ;-d

And the heat dries it rapidly if you run it under cold water to husk it
right out of the m-wave!

For later eating if I nuke some ahead, I'll stick it back in the 'frige
in the husk and then remove the husk/silk later and nuke it bare for
about 30 seconds just to re-warm it.

It's also not bad cold. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

and you will do anything to be a [censored] by reviewing all your
previous posts. PLONK!

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sorry???

I seem to have missed your point, did you have one?

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"pipsqueek" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

Normally when cooking out, I'll pull the husk back, but not all the way
(leave it attached at the base), and remove the silk. Rub it down with some
room temp butter (I also tend to add in some garlic powder, salt and pepper
and a little bit of rosemary to the butter), and pull the husk back up. If
you're having a hard time with keeping the husks in place, use some old
bread twist-ties.

Throw 'em on the grill for about 12 minutes total, flipping as necessary (at
least rotate each ear once). Remove from grill, remove husk, and eat.

IMO, this allows the corn to caramelize a lot more than normal.

--
-Glasswalker-

"... anything defined surely loses its truth, for it becomes unmalleable and
unworkable. Truth is universal, and changes as what it describe changes."

-Anatole 09.05.99

pipsqueek said...

Quoted message said:

sorry???

I seem to have missed your point, did you have one?

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Your sig advertising the "GREAT" NewsLeecher. You could've leeched the r.f.c
archive for your answer and not invaded the newsgroup. But you want to give
away your spyware newsreader. But here's a hint... the members of r.f.c are
far smarter than to fall for your first spam post!

Andy

Glasswalker said:

"pipsqueek" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

Normally when cooking out, I'll pull the husk back, but not all the
way (leave it attached at the base), and remove the silk. Rub it
down with some room temp butter (I also tend to add in some garlic
powder, salt and pepper and a little bit of rosemary to the butter),
and pull the husk back up. If you're having a hard time with keeping
the husks in place, use some old bread twist-ties.

Throw 'em on the grill for about 12 minutes total, flipping as
necessary (at least rotate each ear once). Remove from grill, remove
husk, and eat.

IMO, this allows the corn to caramelize a lot more than normal.

Oooooh, great idea! I'm going to give this a try. Thank you!

kili

My message was genuine, the Newsleecher binary reader software auto
inserts this footer automatically, nothing I can do about it.

If you ever decide to learn how to use Usenet to download culinary
books or videos (alt.binaries.multimedia.cooking)

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My message was genuine, the Newsleecher binary reader software auto
inserts this footer automatically, nothing I can do about it.

If you ever decide to learn how to use Usenet to download culinary
books or videos (alt.binaries.multimedia.cooking)you will need to
use a binary newsreader

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My message was genuine, the Newsleecher binary reader software auto
inserts this footer automatically, nothing I can do about it.

If you ever decide to learn how to use Usenet fully to download
culinary books or videos (alt.binaries.multimedia.cooking) you will
need to use a commercial binary newsreader, such as Newsleecher.

Your not as smart as maybe the rest of the group yourself!!

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seems I should learn how to use this POS myself.

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"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oooooh, great idea! I'm going to give this a try. Thank you!

kili

Glad you like it! Just wish I could remember where the original recipe/idea
came from. I'm pretty sure the original didn't say to doctor up the butter
as much as I do, but hey, it works.

-Glasswalker-

[email hidden] (pipsqueek) dropped this turd news:7_idnXQ-
[email hidden]: in rec.food.cooking

Quoted message said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

I have had excellent success with microwave and BBQ by wrapping the
corn in kitchen paper, soaking under the tap and then wringing out
so that the paper is still wet but not dripping.
For microwave wrap in saran wrap (clingfilm) leaving one end open
slightly for the steam to escape, cook for 1 1/2 minutes on high
per corn. (6 minutes for 4 corn)
For BBQ wrap in foil.

This method ensures the corn still get steamed.

I like fresh corn almost any way. I'll grill it or boil it in a big
kettle. I'll take the corn off the cob sometimes and use it in recipes. I
dunno, nothing like a big old ear of sweet corn, grilled and slathered with
butter. I also like to grill corn and make corn relish. I use Barb
Schaller's recipe for the corn relish. Good stuff.

Michael

Glasswalker said:

"pipsqueek" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cooked my first corn of the season last night.
What are your favourite ways of cooking it.

Normally when cooking out, I'll pull the husk back, but not all the
way (leave it attached at the base), and remove the silk. Rub it
down with some room temp butter (I also tend to add in some garlic
powder, salt and pepper and a little bit of rosemary to the butter),
and pull the husk back up. If you're having a hard time with keeping
the husks in place, use some old bread twist-ties.

Throw 'em on the grill for about 12 minutes total, flipping as
necessary (at least rotate each ear once). Remove from grill, remove
husk, and eat.

IMO, this allows the corn to caramelize a lot more than normal.

I adore corn roasted on the grill. Use some bundled fresh herbs as your
"whisk" as you brush on the melted butter, then tuck the herbs in next to
the cob and pull the husks back up 🙂

Jill

Glasswalker said:

Normally when cooking out, I'll pull the husk back, but not all the way
(leave it attached at the base), and remove the silk. Rub it down with some
room temp butter (I also tend to add in some garlic powder, salt and pepper
and a little bit of rosemary to the butter), and pull the husk back up.

That all you can think of? Obviously you don't enjoy the natural
flavor of freshly picked sweet corn... one can only imagine all the
[censored] you pour on a steak. Yup... taste in ass disease!

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

That all you can think of? Obviously you don't enjoy the natural
flavor of freshly picked sweet corn... one can only imagine all the
[censored] you pour on a steak. Yup... taste in ass disease!

Sheldon

Personally, I don't see anything wrong with adding (within reason) flavors
that accentuate a base flavor. Much like there's nothing wrong with adding
additional notes to a root to create a chord. I definitely do enjoy the
taste of corn by itself, especially when it is actually freshly picked out
of a home garden (something I've not been able to enjoy for some years now).

And trust me, there's nothing at all that can improve upon a medium rare
steak. My dad taught me well, and I stopped using steak sauce when I was
about 10.

So nyah, nyah, nyah! :^P~~~~~~

-Glasswalker-