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Corn on the cob
Topic Started: Aug 27 2014, 03:54 AM (285 Views)
campy
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Handyman Extraordinaire
I have tried corn on the cob many ways. All good.

I was reading an article on boiling and it recommends not using salt in the boiling water as it makes it tough.

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Darcie
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Skeptic
Campy you are correct, you should put a little sugar in it.
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angora
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WWS Book Club Coordinator
I really doesn't need sugar. On our farm we grew an acre of sweet corn for all the bbqs we hosted. Our method was simplicity. We boiled huge pots of water. Dropped in the husked corn. Timed 3 - 5 min, depending on when picked. removed, buttered, salt and peppered, ate and ate and ate.
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Darcie
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Skeptic
Best corn I had was the cobs soaked in water overnight and then put into the barbeque - the Mennonites taught me that. I have no barbeque now.
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goldengal
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Mistress, House of Dogs
I bought great corn last week. Cooked it 5 minutes in boiling water with no salt and no sugar, and it was sweet as could be.

Take care,
Pat
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Darcie
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Skeptic
I have tried corn boiled without sugar a few times, I find it tastes too 'starch' for my taste, the sugar seems to mask it somewhat.
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helen_t
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I always use a little sugar
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lilal
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We do the same as Angora as both the Peaches & Cream (or some call it Tri-color) and Jubilee types are very sweet.
We have been eating fresh corn for almost two months now and are getting "corned out". laugh123
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campy
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Handyman Extraordinaire
I also have tried it in the microwave sprinkled with water and wrapped in wax paper.

Surprisingly good.
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margaret
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If one grows their own corn you will find that fresh picked corn tastes the best. I mean into the pot shortly after picking. In 24 hours the sugar in it has turned to starch and it begins to loss its flavour the next day it is even worse. Most people have no idea what proper corn, picked and cooked tasts like. When you add sugar I suppose it is an effort to inprove old corn and I consider any corn over a day old OLD
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agate
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lilal
Aug 27 2014, 04:54 AM
We do the same as Angora as both the Peaches & Cream (or some call it Tri-color) and Jubilee types are very sweet.
We have been eating fresh corn for almost two months now and are getting "corned out". laugh123
Same here...nothing like our Chilliwack corn...yummy
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campy
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Never tried it but what's the deal with Taber corn?

Supposed to be epitome of corn in Canada.
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Darcie
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I've had Taber corn many times and never noticed a difference from other corn. It is good if eaten when picked and not so good if you let it sit a couple of days just like any other corn.
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Olive Oil
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My visiting son made us some corn on the BBQ. First he microwaved the two unpeeled cobs for 5 minutes. He then cut off the end of the cob, tugged and all the silk and husk came off in one swoop. Then he lightly buttered them and put them on the hot grill for a few minutes. Very tasty and looked nice with the grill marks.
Edited by Olive Oil, Aug 29 2014, 04:06 AM.
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swing
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swing
I wet a paper towel, put the corn in it and micro for a minute or minute and a half. As for Taber corn, it's the brand. I'm sure local farmers here use it as a sales pitch! It's not any better than corn bought elsewhere.
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