Raw sweet corn

[Lone Clone]

Orlan Love, the outstanding writer for the C.R. Gazette, had a column about sweet corn the other day and mentioned that he likes his uncooked, right out of the field.

Orlan is not only one hell of a writer, but he knows about outdoors stuff, vegetables and deer and things lke that. So we get a dozen ears from Knights -- who I think is the best supplier in the C.R. area, bar none -- picked a few hours earlier, and as I'm husking it for dinner, I figure I'll try the Orlan way and I take a few bites. Damn. Once again, Orlan is right.

I still prefer it hot with butter, salt and pepper. But I will be occasionally eating it the way God intended.

Damn, I like living in Iowa. Some parts of the year, anyway.

 

[83Hawk]

Put in the hottest oven you can (in the husk, usually 500 degrees) for 40 minutes. Husked at the table. Buttered, salted NOTHING ELSE.....ambrosia.

 

[ANYCHawk]

 

[Lone Clone]

Put in the hottest oven you can (in the husk, usually 500 degrees) for 40 minutes. Husked at the table. Buttered, salted NOTHING ELSE.....ambrosia.

I've done that. It's the way Fritz prepares sweet corn for Nero Wolfe and Archie. Done it in the oven and in a covered grill. Helps to remove the silks first, soak the ears in cold water for awhile.

We usually just boil it in a deep skillet for about 8 minutes, turning once.

 

[83Hawk]

I've done that. It's the way Fritz prepares sweet corn for Nero Wolfe and Archie. Done it in the oven and in a covered grill. Helps to remove the silks first, soak the ears in cold water for awhile.

We usually just boil it in a deep skillet for about 8 minutes, turning once.

I was wondering if anyone would recognize the Nero Wolfe connection. Well done sir, well done.

We had it this way tonight. Usually do the 5 minute boil, but sometimes will grill or do the Wolfe method.

 

[Lone Clone]

I was wondering if anyone would recognize the Nero Wolfe connection. Well done sir, well done.
.

Thank you. I just used intelligence guided by experience.

 

[WisestIowan]

If it's good corn, raw cut off the cob is legit.

 

[INXS83]

Orlan Love, the outstanding writer for the C.R. Gazette, had a column about sweet corn the other day and mentioned that he likes his uncooked, right out of the field.

Orlan is not only one hell of a writer, but he knows about outdoors stuff, vegetables and deer and things lke that. So we get a dozen ears from Knights -- who I think is the best supplier in the C.R. area, bar none -- picked a few hours earlier, and as I'm husking it for dinner, I figure I'll try the Orlan way and I take a few bites. Damn. Once again, Orlan is right.

I still prefer it hot with butter, salt and pepper. But I will be occasionally eating it the way God intended.

Damn, I like living in Iowa. Some parts of the year, anyway.

We ate sweet corn raw in the field growing up on the farm. You want to pick it before it gets too old & chewy. I prefer it with butter & salt and sitting at a table now.

 

[ping72]

I don't eat it off the cobb rare, but I eat rare corn quite a bit. On a salad or in something like a wrap sandwich...it's good stuff. Crisp, sweet, and juicy.