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Jun 20, 2013, 3:46am

Any Port in a Storm :: Dockside Dining :: The Galley :: Sweetcorn

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Topic: Sweetcorn (Read 1,929 times)

kerouac2
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Re: Sweetcorn
« Reply #30 on Oct 23, 2010, 11:16am »

Today I ate corn on the cob for the first time in maybe 15 years. It reminded me why I will probably not have it again for another 15 years.

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tod2
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Re: Sweetcorn
« Reply #31 on Oct 23, 2010, 2:04pm »

Why? What was wrong with it? You've got me curious as to whether it was the yellow sweetcorn type or the convential 'maize' that those blokes downstairs from your apartment were grilling in the supermarket trolley.

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kerouac2
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Re: Sweetcorn
« Reply #32 on Oct 23, 2010, 6:19pm »

It was yellow small sweetcorn imported from Spain. I don't like the excessive sweetness of it, I don't like the grazing cattle sound it makes when you chomp down on it, I don't like the icky feeling of the flakes left on the stripped cob. Verdict: the best recipe is to dry the stripped cobs and take them on camping trips for toilet needs.

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tod2
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Re: Sweetcorn
« Reply #33 on Oct 23, 2010, 7:03pm »

I completely agree with you Kerouac - the the little corn kernels are too sweet. I was thinking of cutting up a few together with the regular maize (must be soft and fresh) when I make Mealie Bread. I think mixing the two together and not adding the customary sugar may turn out quite well.

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kerouac2
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Re: Sweetcorn
« Reply #34 on Oct 23, 2010, 7:13pm »

I am intrigued by how a big cob would taste. But I am not going to go running after one any time soon.

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tod2
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Re: Sweetcorn
« Reply #35 on Oct 24, 2010, 5:30pm »

A very 'in' vegetable at the moment is tiny little corn cobs with barely a hint of actual kernels - I notice the supermarket adding them to every conceivable combination of mixed veg. Mostly for stir-Fry's or steam dishes, or even platters of crudites.
They are flown in from Kenya according to the packaging.

« Last Edit: Oct 24, 2010, 5:30pm by tod2 »

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LouisXIV
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Re: Sweetcorn
« Reply #36 on Nov 20, 2010, 6:00pm »

Kerouac2, did you put a little butter and salt on before you ate it? I am inviting you to Traverse City, Michigan next August when the really fresh stuff is here and I will make it for you. It would be a challenge to change your mind. My 13 foreign exchange students all gave it a thumbs up.

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kerouac2
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Re: Sweetcorn
« Reply #37 on Nov 20, 2010, 6:15pm »

Yes, I know about butter and salt.

Strangely enough, I came very close to passing through Traverse City this month. That was before all of my travel plans were cancelled due to a family medical emergency. (I was planning to drive a loop around Lake Michigan from Chicago.)

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LouisXIV
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Re: Sweetcorn
« Reply #38 on Nov 21, 2010, 5:56pm »

Wow, I would enjoy meeting you. Please let me know if you will be in the area.

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lagatta
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Re: Sweetcorn
« Reply #39 on Nov 21, 2010, 11:58pm »

There is indeed a serious problem with sweetcorn that has become far too sweet in the past couple of decades. It is almost like a dessert. Pity as it used to be very tasty. And if you don't like eating it off the cob, the latter can always be stripped.

Tod, I'd like a ZA mealie bread recipe - though I certainly wouldn't add sugar - corn, whether feed or sweet, is plenty sweet itself.

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imec
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Re: Sweetcorn
« Reply #40 on Nov 24, 2010, 2:31am »

I shuck it and put it right on the grill. I like to brush it with a mixture of melted butter and Thai sweet chili sauce while it grills. Or toss it with lime juice, chili and cumin after it's grilled.

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myrt
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Re: Sweetcorn
« Reply #41 on Nov 24, 2010, 8:45am »

The best way to eat sweetcorn is straight off the plant raw........it's delish!

(And such fun picking all the stuck bits out of your teeth for hours afterwards too!)

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LouisXIV
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Re: Sweetcorn
« Reply #42 on Nov 30, 2010, 6:34pm »

myrt, I also like it raw. But I like a lot of vegetables raw.

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LouisXIV
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Re: Sweetcorn
« Reply #43 on Sept 4, 2011, 8:59pm »

It is almost the end of the season for sweet corn here in Traverse City, Michigan. Here is where we get this fablious stuff: https://www.facebook.com/?ref=home#!/pages/Halls-Sweet-Corn-Vegetables/123499496043

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mockchoc
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Re: Sweetcorn
« Reply #44 on Sept 5, 2011, 7:49am »

Oct 24, 2010, 5:30pm, tod2 wrote:

tod2, My husband and I have just grown those in our little vegetable patch for the first time this year. They are called baby corn here and yes they are used in Asian dishes like stir fries. You shuck it and eat the whole thing, cob and tiny kernels. It's no where near as sweet as sweetcorn but almost a different vegetable to it's larger cousin. They are not much bigger than a mans pointer finger.

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mockchoc
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Re: Sweetcorn
« Reply #45 on Sept 5, 2011, 7:54am »

Here is how it looks sitting on top compared to the regular sweetcorn below.

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tod2
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Re: Sweetcorn
« Reply #46 on Sept 5, 2011, 11:03am »

Just come back to this thread and would like Lagatta to have this authentic recipe. There are many variations but steaming the 'bread' in a cotton cloth is the way my dad always made it. I pour the mixture into an oven proof bowl - close the top with foil or a lid - and place in a steamer. You can tell when it's done by piercing down into the mixture with a skewer or sharp knife and it must come out clean.

http://www.grouprecipes.com/65701/green-mealie-bread-steamed-corn-bread.html

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kerouac2
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Re: Sweetcorn
« Reply #47 on Sept 5, 2011, 12:15pm »

Does anybody know if dry corncobs are as useful as old-timers have always insisted, when using an outhouse?

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hwinpp
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Re: Sweetcorn
« Reply #48 on Sept 6, 2011, 8:50am »

They must be pretty tough...

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kerouac2
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Re: Sweetcorn
« Reply #49 on Sept 7, 2011, 5:23pm »

I have never liked the baby cobs -- too gimmmicky and sweet.

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mockchoc
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Re: Sweetcorn
« Reply #50 on Sept 8, 2011, 9:00am »

The baby cobs aren't as sweet as regular sweetcorn at all. Not sure about gimmicky though, isn't it just a normal asian vegetable?

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LouisXIV
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Re: Sweetcorn
« Reply #51 on Sept 8, 2011, 12:42pm »

Kerouac2, you just don't like corn do you?

I have always wondered which would be better, the corn cobs or the Sears-Roebuck cataloge.

mockchoc: Where did you get the seeds for the "little" corn. I would like to try that in my garden next year.

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bixaorellana
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Re: Sweetcorn
« Reply #52 on Jun 16, 2012, 4:25pm »

Just found this online. It seems like a great idea which could be adapted to a smaller cooler & fewer ears, if need be. Cooler corn -- who'd have thought it?

"Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.
Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours."
Jeannie Wylie, Calgary, Alberta

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Don Cuevas
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Re: Sweetcorn
« Reply #53 on Jun 16, 2012, 8:57pm »

The Coleman cooler full would be enough for my wife and me. What about the rest of you?

(We'll take Kerouac2's share, merci.)

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Panza llena, corazón contento.
http://mexkitchen.blogspot.com/

kerouac2
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Re: Sweetcorn
« Reply #54 on Jun 17, 2012, 9:29pm »

Oh, I am considering buying a couple of cobs soon because I have fond memories of corn-on-the-cob even if recent experiences have been dismal. I do recognize it as an item that should be good.

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cristina
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Re: Sweetcorn
« Reply #55 on Jun 18, 2012, 4:08am »

I like to cook my corn in the oven now. I put the unshucked ears in a sink full of water for 30 minutes or more, while preheating the oven to 350 or medium. Throw the corn directly on the oven rack for about 25 minutes and they're done. Once cool enough to handle, the silk peels off with the husk easily. Same procedure if using a grill.

The corn can then be dressed however you want. And no pots to wash.

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rikita
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Re: Sweetcorn
« Reply #56 on Jun 30, 2012, 10:13am »

here they don't sell roasted corn on the cob in the streets, but they sell it boiled.

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bixaorellana
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Re: Sweetcorn
« Reply #57 on Jun 30, 2012, 3:01pm »

Cristina, when I lived in the States I had a jenn-air stove with the grill attachment. Your method, including soaking the unshucked ears first, is exactly how I did it. I would have loved that stove for that alone.

Not only does the corn shuck easily, the taste is so much better.

Rikita, here we get both roasted and boiled on the street, plus esquites. Esquites come in two varieties, floating in boiling water or sauteed with onions, peppers, & herbs. The ones in water are dipped into a cup & dressed with chile, lime, cheese, & mayonnaise (although I never get it with mayo).

A couple come through my neighborhood every night with their corn wagon, which is a big tricycle fitted out with a space for the pots in front & with an awning over the whole thing. He pedals & takes the money & she prepares the corn (only boiled, not roasted) or esquites.

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Don Cuevas
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Re: Sweetcorn
« Reply #58 on Jul 1, 2012, 12:27am »

I took a photo of a cazuela of esquites late last week!

[image]

Also some elotes asados:
[image]

Photos taken in Colonia Roma Norte, México, D.F.

Yesterday I had my first ear of sweet corn this year, but only managed one. The roast beef was more alluring.

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kerouac2
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Re: Sweetcorn
« Reply #59 on Jul 3, 2012, 4:35am »

It hasn't appeared on the street here yet. I will try to make note of the first time I see it.

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