Fresh Corn

[ssjones]

Corn is still going strong here in Maryland, although by the end of August, availability tapers quickly. Dinner last night was corn on the cob and grilled tomato slices, a great summer meal. Sadly,we had no time this summer to freeze any, typically we do 200 ears.

 

[HawkeyeLinus]

NJ and MD have the best corn!

Haha, no. But no doubt good and the best you can find.

 

[ssjones]

Haha, no. But no doubt good and the best you can find.

I think it is documented here, or somewhere on the internet. I thought so, here it is. My local farm did say Silver Queen is out, they grow Argent. On a serious note, corn is ever evolving, like other agri-farm products.

Meet Maryland Corn

One of the great traditions of summer in Maryland is sweet corn. Although our legendary Silver Queen corn is more or less just a memory, there are a lot…

www.wypr.org

 

[HawkeyeLinus]

I think it is documented here, or somewhere on the internet. I thought so, here it is. My local farm did say Silver Queen is out, they grow Argent. On a serious note, corn is ever evolving, like other agri-farm products.

Meet Maryland Corn

One of the great traditions of summer in Maryland is sweet corn. Although our legendary Silver Queen corn is more or less just a memory, there are a lot…

www.wypr.org

Just defending my homeland! Both my parents are from “the farm” and I worked one of them many summers, staying with my grandparents on my Dad’s side. As much as I liked sweet corn, it didn’t compare to the strawberries both my grandmas would serve up earlier in the season!

 

[puff_not_snuff]

I think it is documented here, or somewhere on the internet. I thought so, here it is. My local farm did say Silver Queen is out, they grow Argent. On a serious note, corn is ever evolving, like other agri-farm products.

Meet Maryland Corn

One of the great traditions of summer in Maryland is sweet corn. Although our legendary Silver Queen corn is more or less just a memory, there are a lot…

www.wypr.org

Do you think they are misrepresenting the corn? Serious question.

 

[ssjones]

Do you think they are misrepresenting the corn? Serious question.

No, you can always trust the news outlets.

 

[ssjones]

My 95 year old mother lives nearby, she can still plow thru a few ears of corn-on-the cob.

 

[puff_not_snuff]

I discovered a new way to eat corn on the cob. You know how it's hard to get the corn to hold an acceptable amount of butter? Well, now I shove a glob of butter in my mouth between bites. It's simply heavenly!

Btw., the best corn is Silver Queen from NJ and MD!

 

[karam]

I like fresh corn, in my wife's native Serbia it's still possible to get corn off the plant around the villages. I read in Roald Dahl's Cookbook that an American writer, maybe Mark Twain, once quipped that water should be boiling before you touch the plant to get the sweetest corn.
If I am going to cook corn over coals, and being the weirdo I am and overcomplicating things I like to first blanch it in water for a few minutes, then put it over coals, the idea being that the boiling denatures the enzymes which normally turn sugar into starch, so the sugar is retained better. Who knows. Sometimes we've had corn literally sweet as candy. No butter or anything, just a sprinkle of salt.

 

[puff_not_snuff]

I like fresh corn, in my wife's native Serbia it's still possible to get corn off the plant around the villages. I read in Roald Dahl's Cookbook that an American writer, maybe Mark Twain, once quipped that water should be boiling before you touch the plant to get the sweetest corn.
If I am going to cook corn over coals, and being the weirdo I am and overcomplicating things I like to first blanch it in water for a few minutes, then put it over coals, the idea being that the boiling denatures the enzymes which normally turn sugar into starch, so the sugar is retained better. Who knows. Sometimes we've had corn literally sweet as candy. No butter or anything, just a sprinkle of salt.

Well, how my Grandmother taught me to cook corn is to bring the water to a boil with the corn n it, them turn it off cover the pot and let it sit for 10mins.

I've had corn in a few places in Eastern Europe including Bosnia and Croatia and the varieties they tend to grow there have much bigger kernels and require a longer cooking time. Really not nice corn in my opinion. I prefer to stick with ayvar and cevapi when I'm in the Balkans.

 

[romaso]

Guess I'm well on my way to codger-dom, because I can remember when you could get a dozen ears for $1. Oh, and I always pick yellow if available (that's all Wild Turkey uses also!)

 

[romaso]

My 95 year old mother lives nearby, she can still plow thru a few ears of corn-on-the cob.

View attachment 162828
View attachment 162827

Pass the beans, please! They look tasty...

 

[craig61a]

Pretty fresh…

 

[The Amish Tyrant]

I discovered a new way to eat corn on the cob. You know how it's hard to get the corn to hold an acceptable amount of butter? Well, now I shove a glob of butter in my mouth between bites. It's simply heavenly!

Btw., the best corn is Silver Queen from NJ and MD!

I've seen a photo of people eating corn attached to paint rollers and dipping the rollers into melted butter.

Our family had a plastic thing that held a stick of butter and allowed you to push the butter as needed (like a push pop) so the square part could easily glide over the corn.

 

[ssjones]

I discovered a new way to eat corn on the cob. You know how it's hard to get the corn to hold an acceptable amount of butter? Well, now I shove a glob of butter in my mouth between bites. It's simply heavenly!

Btw., the best corn is Silver Queen from NJ and MD!

No farms plant Silver Queen any more, at least not in this part of Maryland.

 

[puff_not_snuff]

No farms plant Silver Queen any more, at least not in this part of Maryland.

Fake news!!

 

[ssjones]

Fake news!!

Both small family farms we buy from haven't sold Silver Queen for 10 years or so. People want to buy Silver Queen, so many places just say that's what it is. Rubes.

Silver Queen dethroned in corn world (Washington Post)

www.phillipsfarmproduce.com

 

[karam]

Well, how my Grandmother taught me to cook corn is to bring the water to a boil with the corn n it, them turn it off cover the pot and let it sit for 10mins.

I've had corn in a few places in Eastern Europe including Bosnia and Croatia and the varieties they tend to grow there have much bigger kernels and require a longer cooking time. Really not nice corn in my opinion. I prefer to stick with ayvar and cevapi when I'm in the Balkans.

Ayvar was a revelation the first time I had it, then I shocked the Serbs by making it in Greece and tasting about as good as some of the best there is. As a Greek cevapi is nothing special for me, we have many similar things, still very tasty though!

I guess it's simple selection for traits they want to have, they use corn a lot for flour over there so maybe they selected for large starchy kernels over the years. On a related note, I watched a Netflix documentary about beef, exploring cow breeds around the world, it seems nations around the world have selected cows to match their cooking styles, the French beef for example apparently was no good for grilling, but was great for stewing.

 

[puff_not_snuff]

Ayvar was a revelation the first time I had it, then I shocked the Serbs by making it in Greece and tasting about as good as some of the best there is. As a Greek cevapi is nothing special for me, we have many similar things, still very tasty though!

I guess it's simple selection for traits they want to have, they use corn a lot for flour over there so maybe they selected for large starchy kernels over the years. On a related note, I watched a Netflix documentary about beef, exploring cow breeds around the world, it seems nations around the world have selected cows to match their cooking styles, the French beef for example apparently was no good for grilling, but was great for stewing.

I could see that about French beef.

I think Macedonia makes the best ajvar, truth is though, the Ottomans introduced ajvar and cevapi to Europe, and most modern Greek dishes for that matter originate in what is now Turkey.

 

[HawkeyeLinus]

Our Iowa sweet corn season is done here - it was a good one for local sweet corn and the wife has plenty frozen for Thanksgiving and for soups this winter. I won’t eat corn from a can or frozen from a bag from the store so whatever sweet corn we freeze is it for us and carefully rationed.