How do you eat your corn? - Page 2

Stitchawl · 10-04-2011, 06:49 AM

Quote:

Originally Posted by Sweetpea

I only wish we could buy it in that amount! We only have tiny bags which will maybe 5 or 6 bowls...

Sweetpea, they only sell little bags here too, about one cup of kernels. I have to special order the big jug and have it shipped in!

Stitchawl

bjones6416 · 10-04-2011, 08:29 AM

I got a lot of fresh corn in my vegetable deliveries this summer, and when corn is really fresh it doesn't need much (or really any?) cooking at all. If I'm fixing it for just me, I would mostly shuck it, wrap the ear of corn in a damp paper towel, and microwave it for 3 minutes. Then I generally eat it with nothing, or sometimes just salt and pepper. It's been so good this year it hasn't even needed butter...

I miss corn now. We've moved into sweet potato season now, and while I like those I REALLY enjoyed the corn.

(Oh, and I eat around the cob, not typewriter style.

)

Stitchawl · 10-04-2011, 08:47 AM

Quote:

Originally Posted by bjones6416

Then I generally eat it with nothing, or sometimes just salt and pepper. It's been so good this year it hasn't even needed butter...

I'm jealous. I really miss good 'Sugar and Gold' sweet corn...

Quote:

We've moved into sweet potato season now, and while I like those I REALLY enjoyed the corn.

Now THIS is one veggie that Japan does right, especially in winter! We have trucks that roll around the neighborhoods (like ice cream trucks but in reverse) selling roasted sweat potato! It's like having a rolling BBQ wagon!

And all the parks and temple grounds have a stationary roasted sweet potato vendor like this one around!

Stitchawl

Sweetpea · 10-04-2011, 09:53 AM

Our kitchen is boring... No corn, no sweet potatoes... The first time I tasted those was when I was in the US...

RainingLemur · 10-04-2011, 10:51 AM

With my mouth.

astra · 10-04-2011, 11:41 AM

I never tried sweet potato before I moved to the UK.
We tried it some 3 years ago and quickly became big fans of it. Roasted in oven...

Re: corn
- on the cob
- typewriter & orderly
- boiled and maybe steamed (I don't know how they make it in pubs in England)
- some 20+ years ago, with salt and butter (when I was young and it was boiled by old ladies in a huge zinc pans for washing white cloth) but no need for salt today because any butter has enough salt for my taste. Never ever tried with Soy sauce but sounds like an interesting idea and worth trying

Quote:

I also slow-cook corn niblets in butter

would not do in our household because my wife would refuse to saturate us in so much of butter/saturated fat

P.S. anyhow, I eat it only in pubs/restaurants. We don't cook it at home.

beppe · 10-04-2011, 12:29 PM

What we do is to open the brick of butter on the table and roll the cob over it. I think most Americans do that, at least in the open. Our butter is sweet by the way. Organic butter.

beppe · 10-04-2011, 12:34 PM

Quote:

Originally Posted by bjones6416

I got a lot of fresh corn in my vegetable deliveries this summer, and when corn is really fresh it doesn't need much (or really any?) cooking at all. If I'm fixing it for just me, I would mostly shuck it, wrap the ear of corn in a damp paper towel, and microwave it for 3 minutes. Then I generally eat it with nothing, or sometimes just salt and pepper. It's been so good this year it hasn't even needed butter...

I miss corn now. We've moved into sweet potato season now, and while I like those I REALLY enjoyed the corn.

(Oh, and I eat around the cob, not typewriter style.

)

I love those sweet potatoes. Here they are only white, while I really like them when they are orange and red.

The other day I peeled them and cut them like stick chips. Seasoned with lemon juice and oil, and baked them for 30 minutes till they were crisp. Sprinkled with lemon juice and salt. Little girl found them the most delicious things in the world.

astra · 10-04-2011, 12:51 PM

Quote:

Originally Posted by beppe

What we do is to open the brick of butter on the table and roll the cob over it. I think most Americans do that, at least in the open. Our butter is sweet by the way. Organic butter.

I thought Stitchawl

Quote:

I also slow-cook corn niblets in butter, until they turn golden brown

means that he cooks it like chips in McDonald.
I know, I am clueless in cooking

beppe · 10-04-2011, 02:02 PM

Quote:

Originally Posted by astra

I thought Stitchawl means that he cooks it like chips in McDonald.
I know, I am clueless in cooking

what are you waiting for? surprise your Angel with a tasty borsh

Steven Lyle Jordan · 10-04-2011, 02:43 PM

I like it hot, sticky and steamy.

I start by turning the lights down, and making sure I won't be interrupted. Then, once the moment is right, I recline on the sofa, get comfortable, and--

Oh, wait.

You said corn!

Umm... I pop it.

Stitchawl · 10-04-2011, 07:14 PM

Quote:

Originally Posted by astra

Never ever tried with Soy sauce but sounds like an interesting idea and worth trying

I guess I'm too much the traditionalist... Corn in soy sauce is vile...

Quote:

would not do in our household because my wife would refuse to saturate us in so much of butter/saturated fat

This is something we might do only once or twice a year, not as a regular food. As you say, tooooooo much fat!

Quote:

Originally Posted by beppe

What we do is to open the brick of butter on the table and roll the cob over it. I think most Americans do that, at least in the open.

That's the method in our house too.

Quote:

Originally Posted by beppe

I love those sweet potatoes. Here they are only white, while I really like them when they are orange and red.
The other day I peeled them and cut them like stick chips. Seasoned with lemon juice and oil, and baked them for 30 minutes till they were crisp. Sprinkled with lemon juice and salt. Little girl found them the most delicious things in the world.

'French Fried' sweet potato is VERY popular here, but rolled in honey rather than salted. This is so common you can even get it served in the sushi shops!

Quote:

Originally Posted by astra

I thought Stitchawl means that he cooks it like chips in McDonald. I know, I am clueless in cooking

Almost. I use a large, deep frying pan and a LOT of butter. The kernels are almost floating, but not quite. I mix a tablespoon of corn oil in with the butter to keep it from burning, but still, the flame must be kept low to prevent spatter.

Stitchawl

crich70 · 10-04-2011, 07:37 PM

Quote:

Originally Posted by silvan4now

with milk, lots of milk that is :P

My dad would eat his popcorn that way. Almost like a bowl of cornpops. lol.

Stitchawl · 10-04-2011, 08:02 PM

Quote:

Originally Posted by silvan4now View Post
with milk, lots of milk that is :P

Quote:

Originally Posted by crich70

My dad would eat his popcorn that way. Almost like a bowl of cornpops. lol.

If you study the history of popcorn, you find that this was one of the original uses of the stuff! A breakfast food!

I brought back a couple of cobs of popcorn, sold in souvenir shops. Inside the package is a small cob of popcorn and a microwave-thick bag. You put the whole cob into the bag and nuke it for 2-3 minutes. The corn pops off the cob. Not the best popcorn I've ever eaten, but not the worst, either!

Stitchawl

phenomshel · 10-05-2011, 12:27 AM

Any way I can get it, pretty much. I will even eat the canned cream style corn that almost everyone else I know finds unacceptable.
My favorite way is, of course, grilled in the shuck and then slathered with butter and seasonings, but mostly during corn season (one of the reasons I like living in Illinois is the abundance of fresh corn), I do it the way Betty described... microwaved with butter and salt and pepper or cajun seasoning. I also eat round and round the cob.

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10-04-2011, 08:29 AM	#17
bjones6416 ↓↓ Skirt!! Earrings!! Posts: 3,394 Karma: 17432172 Join Date: Jun 2009 Location: Georgia, USA Device: Acer netbook, JetBook Lite, Sony PRS-300, Kindle 2, Kindle Fire	I got a lot of fresh corn in my vegetable deliveries this summer, and when corn is really fresh it doesn't need much (or really any?) cooking at all. If I'm fixing it for just me, I would mostly shuck it, wrap the ear of corn in a damp paper towel, and microwave it for 3 minutes. Then I generally eat it with nothing, or sometimes just salt and pepper. It's been so good this year it hasn't even needed butter... I miss corn now. We've moved into sweet potato season now, and while I like those I REALLY enjoyed the corn. (Oh, and I eat around the cob, not typewriter style. )

10-04-2011, 09:53 AM	#19
Sweetpea Grand Sorcerer Posts: 9,707 Karma: 32763414 Join Date: Dec 2008 Location: Krewerd Device: Pocketbook Inkpad 4 Color; Samsung Galaxy Tab S6	Our kitchen is boring... No corn, no sweet potatoes... The first time I tasted those was when I was in the US...

10-04-2011, 10:51 AM	#20
RainingLemur Spork Connoisseur Posts: 2,355 Karma: 16780603 Join Date: Mar 2011 Device: Nook Color	With my mouth.

10-04-2011, 12:29 PM	#22
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	What we do is to open the brick of butter on the table and roll the cob over it. I think most Americans do that, at least in the open. Our butter is sweet by the way. Organic butter.

10-04-2011, 02:43 PM	#26
Steven Lyle Jordan Grand Sorcerer Posts: 8,478 Karma: 5171130 Join Date: Jan 2006 Device: none	I like it hot, sticky and steamy. I start by turning the lights down, and making sure I won't be interrupted. Then, once the moment is right, I recline on the sofa, get comfortable, and-- Oh, wait. You said corn! Umm... I pop it.

10-05-2011, 12:27 AM	#30
phenomshel ZCD BombShel Posts: 4,793 Karma: 8293322 Join Date: Jan 2009 Location: The Frozen North (aka Illinois, USA) Device: iPad, STB Kindle Oasis	Any way I can get it, pretty much. I will even eat the canned cream style corn that almost everyone else I know finds unacceptable. My favorite way is, of course, grilled in the shuck and then slathered with butter and seasonings, but mostly during corn season (one of the reasons I like living in Illinois is the abundance of fresh corn), I do it the way Betty described... microwaved with butter and salt and pepper or cajun seasoning. I also eat round and round the cob.