Comments on: Let’s Talk Corn!

By: Kathy S

Kathy S — Tue, 08 Sep 2015 00:24:04 +0000

I simply love corn-on-the-cob. As a matter of fact, I would like to have Thanksgiving this year and thought, wouldn’t it be nice if we could have fresh corn. I live in Ohio, so all of that beautiful corn has been gone for a while. I had my husband go to our favorite vegetable stand and purchase a bushel of corn. We husked the corn, blanched it, cut the corn off the cob, put it in a pot, added cream, butter and salt and pepper. Quite tasty and put it in containers for freezing. I am anxious to see as to how it will taste on Thanksgiving. I love your show and watch it all of the time, even re-runs.

By: Melissa S

Melissa S — Sun, 23 Aug 2015 12:29:58 +0000

I like it the standard slathered with butter and S&P but the Japanese way is really nice too. Cut the kernels off the cob and saute in a pan with butter and a bit of soy sauce. Yummmmmm

By: Niteowl Nancy

Niteowl Nancy — Sat, 22 Aug 2015 19:03:16 +0000

For everyday meals, we just boil our corn, slather it with butter, and sprinkle on salt. We are corn-eating machines when it’s in season. When I’m in the mood to gourmet-it-up, I grill it, slice it off the cob, add a homemade epazote butter and sprinkle of Cotija cheese, which is salty and delicious. I am so spoiled living in Illinois, because I can get sweet corn that was picked within hours. Either way, google “esquites” or “elotes” and prepare to drool.

By: Kimberly

Kimberly — Sat, 22 Aug 2015 04:51:59 +0000

I cut the corn off the cob and saute it in butter in a skillet, a little garlic salt, fresh cracked pepper. It’s delicious!

By: Jacqeline

Jacqeline — Sat, 22 Aug 2015 01:28:18 +0000

Ahhh, corn, sweet corn. I microwave it (yes it works very well) totally shucked and wrapped in damp paper towels for about 2 minutes per ear. I then slightly coat with butter, sprinkle Lawry’s seasoned salt, a slathering of mayonnaise, dashes of vinegar hot sauce and last but not least some ground parmesan cheese. SO delish, I make a whole dinner out of it!

By: elizabethcooks

elizabethcooks — Sat, 22 Aug 2015 00:55:43 +0000

I like corn boiled, then served off the cob, lots of butter, salt and pepper. Had the best corn this year, so sweet and creamy.

By: Patty Paulsen

Patty Paulsen — Fri, 21 Aug 2015 19:06:34 +0000

I love corn! Because it is the season, I have been gorging on fresh. Simply boiled, buttered, then salt and pepper. I don’t need any fancy schmears of elaborate preparations–I used to grill it, but I found it lost some of its juiciness, so I went back to the good old boiling method.

When out of season, I fill my freezer with frozen kernels, my pantry with canned and creamed corn. I use cream corn as a thickener for my homemade soups, add regular corn to salads, soups, dips and salsas. I also add canned corn to canned soups to add more oomph. Just recently, I discovered posole, which is a soup made with hominy (just another kind of corn).

By: Donna

Donna — Fri, 21 Aug 2015 15:14:57 +0000

I do like it grilled but recently due to heavy rain and unable to grill – microwaved it – really good! surprisingly
leave one or 2 layers of the husk around corn; wrap with a wet paper towel around each ear and microwave for 2 – 3 minutes.

By: kim

kim — Fri, 21 Aug 2015 13:59:40 +0000

We get fresh corn each week with our CSA, and our favorite way to enjoy it is on the grill. While the gas grill is preheating on medium high I shuck the corn and put it in heavy duty foil with a few pats of butter and some salt and pepper. I leave it on the grill for 15 minutes or so, then flip the foil pouch and throw the burgers, chicken or steak on.

The corn gets golden brown and actually takes on some good grill flavor. Leftover corn is scraped off the corn and I make roasted chicken corn chowder. It freezes really well and I love the flavor of that sweet corn long after the corn is done.

Happy Corn Season!

By: slammie

slammie — Fri, 21 Aug 2015 12:28:25 +0000

Boiled/steamed and piping hot!