I love this time of year for farm fresh produce. Independence has a great farmer's market on the square on Saturdays. The homegrown tomatoes are in season including heirlooms. Blackberries, peaches, sweet onions, and this week the corn has started rolling in. Got a dozen ears for $7, which is maybe a little higher than you'd get from a truck stand out in the country, but this is five minutes from my house, and I like helping the local farmers out. I shuck em, clean em cryovac in packs of 4 and put them in the freezer for fall. Nothing better than a real ear of sweet corn in November! I've heard of Candy Corn in Nebraska. Who has the best tasting corn? The ears all seem to be healthy and the corn well developed. We've had plenty of rain this year I think, so the crops must be good at least here in Mid America.
Originally Posted by Oxford:
Try steaming your corn, has a better texture, not a water logged taste
I pressure cook mine in a steamer basket above the water in the Instant Pot. Once the pressure gets going it only takes about four minutes. Does a fabulous job. The corn is nice and crisp, hot and juicy but not waterlogged and mushy. Just perfect. And cleanup is really easy because it's just boiling water. [Reply]
I've found the easiest way to clean the ears is put them in unshucked, into the microwave, and run it at medium high heat for about two minutes. Then put the ear on a cutting board, give it a cut across the top of the ear and across the bottom right above the knob. then the husk and silk will peel right off mostly clean; you can get any remaining silk off with a vegetable brush. Easy Peazy. [Reply]
Originally Posted by Pablo:
I use the America's Test Kitchen method on corn and I'm not looking back. Get your water boiling. Add you corn and take off heat. Put a lid on it and let it sit anywhere from 15-40 mins in the water before eating. That's it.
Maaaan, this was such a great call out. I generally prefer my corn off the grill with some some char but tried this yesterday based off your post and its perfect for doing corn while timing a bbq plating window.
Felt my ribs yesterday had a 15-40 minute window before they were done, so I got the the corn going using this technique. The flexibility in timing without sacrificing quality is fucking gold. [Reply]
Originally Posted by KCUnited:
Maaaan, this was such a great call out. I generally prefer my corn off the grill with some some char but tried this yesterday based off your post and its perfect for doing corn while timing a bbq plating window.
Felt my ribs yesterday had a 15-40 minute window before they were done, so I got the the corn going using this technique. The flexibility in timing without sacrificing quality is fucking gold.
Awesome. You summed it up perfectly, just easy as can be. [Reply]