The Glade 4.0 :: View topic - The Sweetcorn has landed.

Field to table in three hours, if you're lucky.

Which state, if I may ask?

I'm a Wisconsin sweet corn guy, myself, but I realize that other states turn out a good ear, too. New Jersey, for example, and that always surprises people. Just curious.

Field to table in three hours, if you're lucky.

Aethien wrote:

Field to table in three hours, if you're lucky.

Properly done sweet corn is taking a portable stove out to the field, boiling the water there and bending the stalk of corn over until the ear is in the water.

A) Nebraska, and Nebraska only.

B) Boiling your corn opposed to grilling it makes you bad and wrong.

Isn't all corn sweet? I have never heard of sweet corn, in particular....and grilling corn?? Hmmm never tried corn that way either. Does it make it taste different if you grill as opposed to boiling it?

Kirra wrote:

Yes, very much so. I greatly prefer boiled corn on the cob to grilled.

And don't even mention the evil that is creamed corn. Gag gag gag.

Aethien wrote:

Ohio

Best way to make sweet corn is as part of a cream can dinner, if you ask me.

Get an old cream can. Quantities depend on the size of the can you are able to located. If you have a big cream can laying around you can feed, like, two dozen people easy.

Throw this all in the cream can:
Whole ears of sweet corn, silk removed but husks left on, stood on end
Cabbage, quartered
Onions, halved
Carrots, peeled, whole
Potatoes, halved or whole
Some brats, italian sausage, kielbasa, whatever
A couple beers
Seasonings (salt, peppers, whatever you like)

The meat should go in last, so the drippings go down into the rest of the food.

Put the lid on and tap it just enough to leave a gap for steam. Cook over a campfire for an hour or two, until veggies are tender.

Soooo good.

Y'all still ain't doin' this right. Seriously ...

Your sweetcorn has to be cooked?

OK, I'm thinking that this is the weirdest thing I've ever read ... but then I came across the brats part. And then I realized that you have some Dairyland roots, right, Vlad? All of a sudden, it clicked - this is like a Door County fish boil, right? What an interesting thing, may have to try this camping sometime.

Author:	Rorinthas [ Sat Jul 16, 2011 9:17 pm ]
Post subject:	The Sweetcorn has landed.
I am looking forward to cooking it tomorrow and expecting that awesomeness will ensue.

Author:	Aethien [ Mon Jul 18, 2011 12:54 pm ]
Post subject:
Which state, if I may ask? I'm a Wisconsin sweet corn guy, myself, but I realize that other states turn out a good ear, too. New Jersey, for example, and that always surprises people. Just curious. Field to table in three hours, if you're lucky.

Author:	Micheal [ Mon Jul 18, 2011 5:26 pm ]
Post subject:
Sloughhouse, CA, our local producer of some of the best, sweetest corn I've ever had. Less than an hour away if you want it fresh, or carried in local grocery stores. Been in the stores for a couple weeks already this year.

Author:	Aizle [ Tue Jul 19, 2011 1:21 pm ]
Post subject:	Re:
Aethien wrote: Field to table in three hours, if you're lucky. Properly done sweet corn is taking a portable stove out to the field, boiling the water there and bending the stalk of corn over until the ear is in the water.

Author:	Midgen [ Tue Jul 19, 2011 1:22 pm ]
Post subject:
And then eating it right off the stalk?

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Author:	Khross [ Tue Jul 19, 2011 1:42 pm ]
Post subject:	Re: The Sweetcorn has landed.

Author:	Vindicarre [ Tue Jul 19, 2011 2:50 pm ]
Post subject:	Re:
Aethien wrote: Which state, if I may ask? I'm a Wisconsin sweet corn guy, myself, but I realize that other states turn out a good ear, too. New Jersey, for example, and that always surprises people. Just curious. Field to table in three hours, if you're lucky. I was surprised at how good the Olathe Sweet is out here; being a WI sweet corn guy myself I wouldn't have believed something grown on the western slope of the Continental Divide would be so good.

Author:	Aethien [ Tue Jul 19, 2011 5:35 pm ]
Post subject:	Re: Re:
Aizle wrote: Aethien wrote: Field to table in three hours, if you're lucky. Properly done sweet corn is taking a portable stove out to the field, boiling the water there and bending the stalk of corn over until the ear is in the water. You are the Corn God.

Author:	Khross [ Wed Jul 20, 2011 7:38 am ]
Post subject:	Re: The Sweetcorn has landed.
... Y'all ain't doin' that right.

Author:	Rorinthas [ Wed Jul 20, 2011 9:29 am ]
Post subject:	The Sweetcorn has landed.
Aethien wrote: Which state, if I may ask? I'm a Wisconsin sweet corn guy, myself, but I realize that other states turn out a good ear, too. New Jersey, for example, and that always surprises people. Just curious. Field to table in three hours, if you're lucky. Ohio

Author:	Khross [ Wed Jul 20, 2011 9:39 am ]
Post subject:	Re: The Sweetcorn has landed.
I'm beginnin' to think your definition of Sweetcorn and mine might differ.

Author:	Rynar [ Wed Jul 20, 2011 10:58 am ]
Post subject:
A) Nebraska, and Nebraska only. B) Boiling your corn opposed to grilling it makes you bad and wrong.

Author:	Khross [ Wed Jul 20, 2011 11:02 am ]
Post subject:	Re:
Rynar wrote: A) Nebraska, and Nebraska only. There's a lot wrong with this statement ... Rynar wrote: B) Boiling your corn opposed to grilling it makes you bad and wrong. You're still doin' it wrong.

Author:	Kirra [ Wed Jul 20, 2011 4:30 pm ]
Post subject:
Isn't all corn sweet? I have never heard of sweet corn, in particular....and grilling corn?? Hmmm never tried corn that way either. Does it make it taste different if you grill as opposed to boiling it?

Author:	Aethien [ Wed Jul 20, 2011 5:51 pm ]
Post subject:
Well, I'll take boiled corn, if it's really fresh, and not overboiled, I guess. I dunno, been so long since I've actually put corn into boiling water, myself, that I've forgotten many of the peculiarities. But taking a camp stove out to the field and bending the stalk over sounds fun, that's all. But, yes, Kirra, grilling is the best method, if you ask me. And, none of this husking it and rolling it in foil, or just throwing it on the grill unhusked. I hate when I go to the store and they have a garbage can there for all the know-nothing noobs who husk their corn right there. Or, worse, if they've peeled all the ears trying to figure out if they're good or not. Grrr. The optimal method, if it's not three-hours fresh, is to leave the corn in the husk. Soak it in water for an hour or two, then put it on the grill. I sometimes tear the silk off by this time, but it doesn't matter. Turn the corn often, and once it starts getting a bit charred on all sides, it's done. It can take 30 to 45 minutes, depending on the temperature of your grill (I only use coals, so it's kind of an art, but you'll get the hang of it). Take the corn off, burn your fingers while peeling back the husks, and butter and salt the hell out of it. Use the husk as a holder. Cripes, this is making me hungry.

Author:	Micheal [ Wed Jul 20, 2011 11:38 pm ]
Post subject:
Certain strains of white sweet corn are a lot sweeter than the standard yellow sweet corn. Most all of it is pretty good, and I'll agree that grilled in husk is an excellent way of preparing it. Boiled is ok when you're going to chill it and take it to a picnic or somewhere grilling isn't feasible. To each their own. How do you prepare yours Khross?

Author:	Rynar [ Thu Jul 21, 2011 5:01 pm ]
Post subject:
I've never enjoyed uncooked sweetcorn. It's got to be some crazy southern thing.

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Author:	Aizle [ Wed Jul 20, 2011 4:44 pm ]
Post subject:
Feed corn is different than sweet corn. But yes, all corn that most likely every purchased from the grocery to eat is sweet corn.

Author:	FarSky [ Wed Jul 20, 2011 5:12 pm ]
Post subject:	Re:
Kirra wrote: Isn't all corn sweet? I have never heard of sweet corn, in particular....and grilling corn?? Hmmm never tried corn that way either. Does it make it taste different if you grill as opposed to boiling it? Yes, very much so. I greatly prefer boiled corn on the cob to grilled. And don't even mention the evil that is creamed corn. Gag gag gag.

Author:	Aethien [ Wed Jul 20, 2011 5:52 pm ]
Post subject:	Re: Re:
FarSky wrote: Kirra wrote: Isn't all corn sweet? I have never heard of sweet corn, in particular....and grilling corn?? Hmmm never tried corn that way either. Does it make it taste different if you grill as opposed to boiling it? Yes, very much so. I greatly prefer boiled corn on the cob to grilled. And don't even mention the evil that is creamed corn. Gag gag gag. Actually, creamed corn and crispy fried potatoes is pretty good. Something from my childhood. But it has little to do with real corn on the cob. Rorinthas wrote: Aethien wrote: Which state, if I may ask? I'm a Wisconsin sweet corn guy, myself, but I realize that other states turn out a good ear, too. New Jersey, for example, and that always surprises people. Just curious. Field to table in three hours, if you're lucky. Ohio OK, Ohio's not the first state that comes to mind, but I could see it. I'll take boiled corn, if it's really fresh, and not overboiled, I guess. I dunno, been so long since I've actually put corn into boiling water, myself, that I've forgotten many of the peculiarities. But taking a camp stove out to the field and bending the stalk over sounds fun, that's all. But, yes, Kirra, grilling is the best method, if you ask me. And, none of this husking it and rolling it in foil, or just throwing it on the grill unhusked. I hate when I go to the store and they have a garbage can there for all the know-nothing noobs who husk their corn right there. Or, worse, if they've peeled all the ears trying to figure out if they're good or not. Grrr. The optimal method, if it's not three-hours fresh, is to leave the corn in the husk. Soak it in water for an hour or two, then put it on the grill. I sometimes tear the silk off by this time, but it doesn't matter. Turn the corn often, and once it starts getting a bit charred on all sides, it's done. It can take 30 to 45 minutes, depending on the temperature of your grill (I only use coals, so it's kind of an art, but you'll get the hang of it). Take the corn off, burn your fingers while peeling back the husks, and butter and salt the hell out of it. Use the husk as a holder. Cripes, this is making me hungry.

Author:	Vladimirr [ Thu Jul 21, 2011 9:44 am ]
Post subject:
Best way to make sweet corn is as part of a cream can dinner, if you ask me. Get an old cream can. Quantities depend on the size of the can you are able to located. If you have a big cream can laying around you can feed, like, two dozen people easy. Throw this all in the cream can: Whole ears of sweet corn, silk removed but husks left on, stood on end Cabbage, quartered Onions, halved Carrots, peeled, whole Potatoes, halved or whole Some brats, italian sausage, kielbasa, whatever A couple beers Seasonings (salt, peppers, whatever you like) The meat should go in last, so the drippings go down into the rest of the food. Put the lid on and tap it just enough to leave a gap for steam. Cook over a campfire for an hour or two, until veggies are tender. Soooo good.

Author:	Aethien [ Thu Jul 21, 2011 12:48 pm ]
Post subject:	Re:
Vladimirr wrote: Best way to make sweet corn is as part of a cream can dinner, if you ask me. Get an old cream can. Quantities depend on the size of the can you are able to located. If you have a big cream can laying around you can feed, like, two dozen people easy. Throw this all in the cream can: Whole ears of sweet corn, silk removed but husks left on, stood on end Cabbage, quartered Onions, halved Carrots, peeled, whole Potatoes, halved or whole Some brats, italian sausage, kielbasa, whatever A couple beers Seasonings (salt, peppers, whatever you like) The meat should go in last, so the drippings go down into the rest of the food. Put the lid on and tap it just enough to leave a gap for steam. Cook over a campfire for an hour or two, until veggies are tender. Soooo good. OK, I'm thinking that this is the weirdest thing I've ever read ... but then I came across the brats part. And then I realized that you have some Dairyland roots, right, Vlad? All of a sudden, it clicked - this is like a Door County fish boil, right? What an interesting thing, may have to try this camping sometime.

Author:	Khross [ Thu Jul 21, 2011 1:42 pm ]
Post subject:	Re: The Sweetcorn has landed.
Y'all still ain't doin' this right. Seriously ... Your sweetcorn has to be cooked?

Author:	Aethien [ Thu Jul 21, 2011 7:14 pm ]
Post subject:	Re: The Sweetcorn has landed.
Khross wrote: Y'all still ain't doin' this right. Seriously ... Your sweetcorn has to be cooked? Seriously? Or is this just some Southerners' trick to get the Yankees to make funny faces?

Author:	Vladimirr [ Fri Jul 22, 2011 7:30 am ]
Post subject:	Re: Re:
Aethien wrote: OK, I'm thinking that this is the weirdest thing I've ever read ... but then I came across the brats part. And then I realized that you have some Dairyland roots, right, Vlad? All of a sudden, it clicked - this is like a Door County fish boil, right? What an interesting thing, may have to try this camping sometime. Ya hey, 100% dairyland roots. It's kinda like a fish boil, sure, except closer to pressure cooking than just a boil. It's not wierd, I'll tell ya that. It's pure awesome. You could probably get the similar results by tossing a couple brats in a pressure cooker with corn and potatoes and all that stuff for a half hour, but it wouldn't feed a couple dozen people then...