On Wed, 26 Jul 2017 02:43:36 GMT, Wayne Boatwright
> wrote:

>On Tue 25 Jul 2017 07:00:40p, Doris Night told us...
>
>> On Tue, 25 Jul 2017 19:21:45 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Tue 25 Jul 2017 11:42:29a, Dave Smith told us...
>>>
>>>> On 2017-07-25 2:23 PM, Wayne Boatwright wrote:
>>>>> On Tue 25 Jul 2017 06:52:27a, Dave Smith told us...
>>>>>
>>>>>> On 2017-07-25 9:42 AM, Wayne Boatwright wrote:
>>>>>>> On Tue 25 Jul 2017 06:18:12a, Dave Smith told us...
>>>>>>
>>>>>>>> I find corn a little rough on the system, but I really enjoy
>>>>>>>> eating freshly picked grilled corn on the cob. I limit
>>>>>>>> myself to one every 3-4 days early in the season. When it
>>>>>>>> starts to get more yellow I don't bother with it.
>>>>>>>>
>>>>>>>
>>>>>>> For me, the more yellow the better.
>>>>>>
>>>>>> Different strokes for different folks. When it turns yellow it
>>>>>> gets coarse and sticks in the teeth. I always grill it so I
>>>>>> don't want to open the husks to select. I do a touch test and
>>>>>> feel for the undeveloped kernels at the tip. That tells me it
>>>>>> is a nice young cob and still nice and light.
>>>>>>
>>>>>
>>>>> Yep, different strokes. I prefer yellow field corn and will
>>>>> not even buy sweetcorn. I don't like any corn grilled.
>>>>>
>>>>
>>>> Not even in the husk? Since I discovered grilling it in the
>>>> husk it has been the only way I eat it. None of that boiled
>>>> stuff for me. And thanks to whoever it was here who introduced
>>>> me to lime juice and chili powder on corn instead of butter.
>>>>
>>>
>>>I've never tried grilling it in the husk. I'd have to strip a bit
>>>down the end to make sure I was getting the corn that was
>>>advertised, as that is often a problem here.
>>>
>>>I like lime juice and chili in/on a lot things but would not care
>>>for it on a cob of corn. Butter, salt, and pepper is all I would
>>>ever use. Hoaving said that, if I roasted the corn, then sliced
>>>all the kernels off and mixed lime, chili, salt, and butter into
>>>the bowl of corn kernels, I'd probably like that. I'm just odd
>>>that way. As was said in a different earlier... Different
>>>strokes. :-)
>>
>> I mix chili flakes, lime juice, and lime zest with butter for my
>> corn on the cob. We don't grill our corn - we just steam it for a
>> couple of minutes. And it has to be nice young sweet corn. We
>> don't like the yellow starchy stuff.
>>
>> Doris
>>
>
>The mixture sounds good, but I still think I'd like it better with
>corn that was cut fresh from the cob rather than on the cob, perhaps
>because I have trouble eating corn on the cob in the first place. :-)
>
>Sweetcorn seems to be the de facto preference today, but at one time
>many years agok it practically didnt exist. I still prefer the
>yellow field corn for myself.

How do you get yellow field corn -- steal it roadside? I've never
seen any for sale. yellow Bantam, an old corn on the cob variety is
the standard yellow sweet corn from the early 1900s. Yellow Bantam is
what we all ate when we were growing up. Big cobs, big kernels that
can get tough. I have done the stealing roadside and have a chipped
tooth to prove it (corn demons revenge) I really prefer the
current triple sweet varieties that do not immediately turn to starch
when ripe or picked. I can picked a dozen or so ears and store them
in the fridge and they do not get starchy. I know there are people
here that prefer the starchy corn but I don't. We just heat our corn
enough to get it hot and eat it that way -- no butter or anything
else.
Janet US