Hi!

A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
quite sure how long it needs to be cooked.
Any ideas?

Thanks

Jude

--
"Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
NationalGuard, killed in action February 19th, 2005.Seth's Tribute page
http://community-2.webtv.net/RainbowValley/seth/

Quickly before the sugar starts to turn to starch!!!!! After that starts
happening nothing will help. Remove the silk but leave the husk soak them
in salt water for a couple of hours pull the husk back over the ear and but
them on the grill for 20 minutes check to see if they are done. Sevre with
melt butter that yopu can leave plain, add some chopped basil or oregano.

Marc

"Jude H.Cormier" > wrote in message
eenews.net...
> Hi!
>
> A neighbor gave me some of his fresh corn he grew in the garden, but I'm
not
> quite sure how long it needs to be cooked.
> Any ideas?
>
> Thanks
>
> Jude
>
> --
> "Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
> SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
> NationalGuard, killed in action February 19th, 2005.Seth's Tribute page
> http://community-2.webtv.net/RainbowValley/seth/
>
>

"Marc" > wrote in message
.net...
> Quickly before the sugar starts to turn to starch!!!!! After that starts
> happening nothing will help. Remove the silk but leave the husk soak them
> in salt water for a couple of hours pull the husk back over the ear and
> but
> them on the grill for 20 minutes check to see if they are done. Sevre
> with
> melt butter that yopu can leave plain, add some chopped basil or oregano.
>
> Marc
>
Thanks!! sounds delish

On Thu, 4 Aug 2005 10:59:07 -0500, Jude H.Cormier wrote:

> Hi!
>
> A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
> quite sure how long it needs to be cooked.
> Any ideas?
>
You can eat corn raw, so cook it just long enough to warm it up enough
to melt your butter (5 - 7 minutes in water). Beware of over cooking
- imagine eating corn flavored paste.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

The "boiling" method works. Put the corn in cold water. Bring to a
boil and boil for 2 minutes. Remove from heat.

TIP: To insure you will have sweet tasting corn, dissolve 1 packet of
Sweet and Low for each ear of corn. Use 3/4 packet per ear if the ears
are small.

Alternate method. Remove silk, but leave the husk intact. Soak in
water for about 1 hour. Spread soft butter (or margarine ) over the
ears (perhaps sprinkle some garlic powder also ) and pull the husks back
up over the ears. Put on the grill for 15 - 20 minutes over medium
heat. If not done, leave on for another 1 or 2 minutes.


> Hi!
>
> A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
> quite sure how long it needs to be cooked.
> Any ideas?
>
> Thanks
>
> Jude
>

writes:

>TIP: To insure you will have sweet tasting corn, dissolve 1 packet of
>Sweet and Low for each ear of corn. Use 3/4 packet per ear if the ears
>are small.

that's disgusting

>Any ideas?
RAW, or just lightly boiled. No kidding - my fave.

"Jude H.Cormier" > wrote in message
eenews.net...
> Hi!
>
> A neighbor gave me some of his fresh corn he grew in the garden, but I'm
> not quite sure how long it needs to be cooked.
> Any ideas?
>
> Thanks
>
> Jude
>
> --
> "Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
> SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
> NationalGuard, killed in action February 19th, 2005.Seth's Tribute page
> http://community-2.webtv.net/RainbowValley/seth/
>

Bring a very large pot of water to a rolling boil. Add some salt and sugar.

Toss in the corn and time 4 minutes.

Slather with butter and eat!

MoM

"MOMPEAGRAM" > wrote in message
news:1123184586.4b7d610d8910b6605d5f007246fbe9f7@t eranews...
>
> "Jude H.Cormier" > wrote in message
> eenews.net...
>> Hi!
>>
>> A neighbor gave me some of his fresh corn he grew in the garden, but I'm
>> not quite sure how long it needs to be cooked.
>> Any ideas?
>>
>> Thanks
>>
>> Jude
>>
>> --
>> "Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
>> SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
>> NationalGuard, killed in action February 19th, 2005.Seth's Tribute page
>> http://community-2.webtv.net/RainbowValley/seth/
>>
>
> Bring a very large pot of water to a rolling boil. Add some salt and
> sugar.
>
> Toss in the corn and time 4 minutes.
>
> Slather with butter and eat!
>
> MoM
>

Forget the sugar - corn should be sweet enough on its own. Forget the salt
too - add it just before eating. Save time and energy by steaming. Put 1" of
water in a big pan and then pile in the corh husks until 2-3" deep. Pile the
shucked ears on top. Cover and put over high heat. When the lid becomes too
hot to touch, start timing. 4-5 min for tender corn, more for older corn.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Jude H.Cormier" wrote:

> Hi!
>
> A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
> quite sure how long it needs to be cooked.
> Any ideas?
>

Usually about 8 minutes in boiling salted water.

If you want a real treat, do it on the BBQ. Soak the cobs in water for about an
hour and then pop them on the grill over direct heat, turning them frequently
until the outside start to char. Once you try properly BBQed corn you may not go
back to boiled or steamed corn.

Peter Aitken wrote:

> "MOMPEAGRAM" > wrote in message
> news:1123184586.4b7d610d8910b6605d5f007246fbe9f7@t eranews...
> >
> > "Jude H.Cormier" > wrote in message
> > eenews.net...
> >> Hi!
> > >
> >> A neighbor gave me some of his fresh corn he grew in the garden,
> but I'm >> not quite sure how long it needs to be cooked.
> >> Any ideas?
> > >
> >> Thanks
> > >
> >> Jude
> > >
> >> --
> >> "Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
> >> SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
> >> NationalGuard, killed in action February 19th, 2005.Seth's Tribute
> page >> http://community-2.webtv.net/RainbowValley/seth/
> > >
> >
> > Bring a very large pot of water to a rolling boil. Add some salt
> > and sugar.
> >
> > Toss in the corn and time 4 minutes.
> >
> > Slather with butter and eat!
> >
> > MoM
> >
>
> Forget the sugar - corn should be sweet enough on its own.


Is it just me, or is some of the corn these days TOO sweet? It's more
like candy than a vegetable. I like it to taste like corn, at least a
little.




Brian

"Dave Smith" > wrote in message
...
> "Jude H.Cormier" wrote:
>
>> Hi!
>>
>> A neighbor gave me some of his fresh corn he grew in the garden, but I'm
>> not
>> quite sure how long it needs to be cooked.
>> Any ideas?
>>
>
> Usually about 8 minutes in boiling salted water.
>
> If you want a real treat, do it on the BBQ. Soak the cobs in water for
> about an
> hour and then pop them on the grill over direct heat, turning them
> frequently
> until the outside start to char. Once you try properly BBQed corn you may
> not go
> back to boiled or steamed corn.
>
>

But corn cooked your way *is* steamed. It works fine but tastes no
different. If however you shuck the ears and cook over high heat on a grill
you do get something different. Not better, though. Steaming is the ideal
treatment for corn on the cob.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Default User" > wrote in message
...
> Peter Aitken wrote:
>
>> "MOMPEAGRAM" > wrote in message
>> news:1123184586.4b7d610d8910b6605d5f007246fbe9f7@t eranews...
>> >
>> > "Jude H.Cormier" > wrote in message
>> > eenews.net...
>> >> Hi!
>> > >
>> >> A neighbor gave me some of his fresh corn he grew in the garden,
>> but I'm >> not quite sure how long it needs to be cooked.
>> >> Any ideas?
>> > >
>> >> Thanks
>> > >
>> >> Jude
>> > >
>> >> --
>> >> "Keep Your Chin Up, Tiger!"--dedicated to the memory of Staff Sgt.
>> >> SethTrahan, Charlie Company, 256th Brigade Combat Team, Louisiana
>> >> NationalGuard, killed in action February 19th, 2005.Seth's Tribute
>> page >> http://community-2.webtv.net/RainbowValley/seth/
>> > >
>> >
>> > Bring a very large pot of water to a rolling boil. Add some salt
>> > and sugar.
>> >
>> > Toss in the corn and time 4 minutes.
>> >
>> > Slather with butter and eat!
>> >
>> > MoM
>> >
>>
>> Forget the sugar - corn should be sweet enough on its own.
>
>
> Is it just me, or is some of the corn these days TOO sweet? It's more
> like candy than a vegetable. I like it to taste like corn, at least a
> little.
>
>
>
>
> Brian

You make an excellent point. Some sweetness is very nice, but there is too
much corn that has mostly sweetness with little corn flavor or texture.
Eating corn should not be like eating pablum. Some friends and I were
discussing how corn in the south (North Carolina) just does not measure up
to northern corn.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in
. com:

> Some friends and I were
> discussing how corn in the south (North Carolina) just does not
> measure up to northern corn.


An rfc thinktank!!!

Andy

Peter Aitken wrote:

>
> But corn cooked your way is steamed. It works fine but tastes no
> different. If however you shuck the ears and cook over high heat on a
> grill you do get something different. Not better, though. Steaming is
> the ideal treatment for corn on the cob.


Grilling it after shucking is how Steven Raichlen does it. I've tried
it, it's pretty good, you get some charring and smoky flavor. On the
whole though, I agree that steamed is my favorite way.



Brian

On 4 Aug 2005 21:37:31 GMT, Default User > wrote:
>
> Is it just me, or is some of the corn these days TOO sweet? It's more
> like candy than a vegetable. I like it to taste like corn, at least a
> little.

It's definitely not just you. Here, it seems like the varieties sold
keep getting sweeter and sweeter. Erik doesn't even want to eat corn anymore,
plain old Silver Queen was already too sweet for him.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Hooray, somebody who thinks like I do.

I like my corn to taste like corn. Therefore, when planting I always
use heirloom varieties. The hybrids are just tooooo sweet for my
liking.

chula

In article ws.net>,
"Jude H.Cormier" > wrote:
>
>A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
>quite sure how long it needs to be cooked.
>Any ideas?

I just spread butter over the kernals after removing the husks and
silks, then zap it in the microwave in a covered dish with about a
tablespoon of water. Five minutes in an 800 watt MW is quite enough
(though it does tend to get a fair bit of standing time too, in my
case . Season with pepper (and salt too, if your quack allows it).

Cheers, Phred.

--
LID

Microwave is the way to go....you can also leave them in their husks
and cook them in the microwave for 2.5 minutes a piece. So, if you are
cooking two un-schucked corn cobs, cook for 5 min on high. The husks
help to steam the corn. Real simple and turns out perfect every time.
They are hot when they come out; so, becareful removing the shuck. I
like to spread butter on them and then shake a little of your favorite
creole seasoning over them for a little kick.

Yummy!!

On Thu, 4 Aug 2005 10:59:07 -0500, "Jude H.Cormier"
> wrote:

>Hi!
>
>A neighbor gave me some of his fresh corn he grew in the garden, but I'm not
>quite sure how long it needs to be cooked.
>Any ideas?
>

I know this is a little late, but you take the whole thing and chick
it in a 350F oven for 30 minutes. No need to remove the silk. When
it's done, the silk comes right off with the husk.

---


"Foutain of youth? We have enough youth, what we need is a fountain
of smart..." -seen on a bumper sticker
---


"Foutain of youth? We have enough youth, what we need is a fountain of smart..." -seen on a bumper sticker

On Sun, 07 Aug 2005 08:39:24 -0400, Kaosfury wrote:

> I know this is a little late, but you take the whole thing and chick
> it in a 350F oven for 30 minutes. No need to remove the silk. When
> it's done, the silk comes right off with the husk.

I use a higher temp and shorter time... the silk disappears!

And that's a good thingis you knew the purpose of the silk!!!!!!!!!!

Marc

"sf" > wrote in message
...
> On Sun, 07 Aug 2005 08:39:24 -0400, Kaosfury wrote:
>
> > I know this is a little late, but you take the whole thing and chick
> > it in a 350F oven for 30 minutes. No need to remove the silk. When
> > it's done, the silk comes right off with the husk.
>
> I use a higher temp and shorter time... the silk disappears!

On 4 Aug 2005 21:37:31 GMT, "Default User" >
wrote:

>Is it just me, or is some of the corn these days TOO sweet? It's more
>like candy than a vegetable. I like it to taste like corn, at least a
>little.

The point of the supersweets is that they'll still be sweet after
shipping. If you're growing for 'pick and cook' you don't need the
extra sweetness (unless of course you REALLY like it sweet!).

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.