My husband is a corn freak. I have issues.

I plan these really nice dinners, I spend a lovely hour or so in my sun shine filled kitchen, I cook, life is good.

It never fails in these few months that my husband shows up with a sack of corn on the cob he got from some stand someplace. And he is not to be born until he boils it for EXACTLY three minutes. He times it. Can you guess he's an engineer?

Sometimes corn just doesn't GO, dude. Seriously. I know you are a freak and need to join corn-on-the-cob-a-holics, I know you don't have any control over this issue, but I just made asparagus fries with a ginger hollandaise and fried green tomatos with goat cheese and pistachios and chicken.

Oy vey.

Thank you for giving me a space to vent.

Snicker, snicker.
My mouth is watering...and it is not from the corn on the cob!
My hubby is not as "bad" as yours but I too am about "corned out".
Enough is enough already!

Already? My third planting is just ready....5 more to go.

luna_baby,
Welllll, there is one thing you can do...if it's really good corn, then it's good eaten raw right off the cob,especially if just picked. It's sweet, no nutrients lost and if you grow your own, you can shuck and eat it in the field. Then he can eat it all he wants, whenever he wants, and you don't have to fit it into you dinner menu. I agree, if it's cooked, it's 3 minutes, no more.
Sherry

wcgypsy, My husband went to the store a few weeks ago and asked the produce guy if the corn was good. The guy grabbed an ear (of corn, ha, ha) and bit into it. So I geuss your point is true.
We usually prefer to buy it off the back of a pickup but have not seen many yet this year.

Oh yeah, merigold! You're in the middle of good corn territory. I'm envious.My husband is from Davenport and all I ever hear is how there's no good corn here. He's right, but then that's true of just about all fruit and veggies anymore. Think I'll have to go back to growing my own.
Sherry

Lunababy said: "He times it. Can you guess he's an engineer?"

ROFL! Hey, I have one of those!

Yeh, a lot of things don't taste "like they used to". Example: I get real leary of prefectly shaped tomatoes. When I get one off a pickup truck that is misshaped with a bit of dirt, I know it is gonna be good (usually).

3 minutes per ear is just right in the microwave in the husk....2½ minutes per ear shucked in a Tupperware made for corn ear cooking.

If I may add my 2 cents worth here..............you should NEVER boil corn on the cob.........boiling it makes it tough. It should be steamed! Try it, you can sure taste the difference.

Indy, I am with you I microwave my corn in a steamer evey nite and DH is corned out, not me, I am the corn queen.... I will eat it every nite until there is no more!!!!!!! Next week it will be tomatoes....yum can't wait!!! Ya gotta get it all in while ya can... LOL Meems

I'm a big fan of throwing in on the grill, still in the husk. Keep turning it till the outside husk is black, peel it off, perfect!

I am loath to boil corn, but he's a New England Yankee engineer. He defines "traditionalist".

I've never even contemplated nuking it.

I have a steamer but I'm not so sure it's big enough to boil corn, I'll have to try it.

: D

My two cents go here.....

I love corn, microwaved in the husk, boiled without the husk, and even raw (but it has a sort of starchy taste to me when it's raw).

Right now in Eden, New York, it's the annual Eden Corn Festival. Mmmm!

But last night we had dinner at friend's house and she boiled up (for about 3 minutes) the best corn I've had in a long time. Sweet, small kernels. I sometimes like butter and salt on corn, but that would have ruined the taste of this corn.

Anyway, the other guests surprised me . They all agreed that corn has no nutritional value whatsoever. I couldn't disagree, because I couldn't say I knew for sure it did. I haven't checked out the facts yet. What do you think?

I love corn, and when it's available, I eat all I can, but I could eat it as a snack, or a meal in itself, not necessarily as part of a meal. Leftovers I just eat cold. Yum. I grill it in the husk (after removing the silk and soaking it briefly), or bring it to a boil, shut off the heat, cover the pot, and let it sit for 6 minutes). I've also tried microwaving it this year, and it's acceptable, especially during the 110+ degree heat spell we recently had.

However, luna, I am totally sympathetic of your situation, since I love to cook, and when a special meal is made without corn as part of it, then corn is just not part of it!) Would you share the recipe for ginger hollandaise? Sounds magnificent!

When I was a kid in upstate NY, my family grew our own (my dad had us 3 girls doing a corn selling dance on the side of the road when a car came by...he had lots of ways to keep us out of his hair!), we often only ate corn at dusk for dinner. A dozen fresh picked ears each.

Now, corn doesn't seem to digest in my system, but I eat it anyway, if it's good and fresh. This year, I've discovered no butter and no salt on good corn is just great.

How can corn not have nutritional value? It's been a staple for many civilizations through the ages.



This message was edited Aug 6, 2006 10:52 AM

yes us Yankees love sweet corn . my husband no corn he says is starch should not eat.. so.. but last 2 yrs . alone i eat it. i like corn sandwiches corn heated from can on bread butter.. thats meal for me. do peas, pork beans ,that way to. but if any colon problems corn is no no.. did not know can microwave it in husk..

Twyla

nap ~ here is an article on the nutritional value of corn. http://www.cdc.gov/nccdphp/dnpa/5ADay/month/corn.htm While it may not be packed with vitamins and minerals, it is a good source of protein, carbs and (as we all know) fiber. If there wasn't some good in it, I doubt the many ancient cultures would have used it as a staple.

If there was no nutritional value in corn, I don't think you could raise hogs that gain 2 pounds a day on a strictly corn diet. (this is the farmer talking here.......)

Does anyone else cook corn in a pressure cooker? My husband's family has always done it this way. Throw the ears in, turn the heat full blast and when the top starts popping let it go one minute then turn it off, remove from heat.

Thanks for the link to the CDC about corn. Anything the CDC has to say is credible, in my book. Thanks again!

Um, busted on the ginger hollandaise thing. I totally fake it.

3 egg yolks, a generous glop of cream, blend constantly in the top of a simmering double boiler until thickened. Add one cup melted butter SLOWLY beating constantly until all butter is completely incorporated and sauce is thickened till it's the consistency of....um, duh, sauce. (See, this is why I call it cheating, I never use a recipe, I forget half the stuff at any given time, I make insane improvisations and my husband, bless his little soul, just keeps shoveling it in and saying thank you.)

Anyway, I think that night I stirred in a tablespoon of the preminced ginger-garlic seasoning you get by the real garlic, and sprinkled some finely chopped rosemary on top of that.

I tried doing a lemon-y thing once with it, to put over a ricotta blueberry pancake, but either I was asleep at the whisk or the acidity of the lemons did me in. In kept curdling. I wouldn't recommend it.

Also, I am a butter snob. Got to be the good stuff. The butter fat ratio is different, and I think it's easier blending. Not so oily and seperate.

I'm sorry it's not exact. I fly by the seat of my pants most of the time.


Edited for bad spelling. :-)


This message was edited Aug 6, 2006 10:10 PM

Butter Snob?! I love it! LOL I won't allow anything else in the house.

When I visit someone, ask for butter and they had me a tub of margerine, I could almost cry! (still lol)

I'm the same about butter, though I admittedly, very occasionally, will use half-margerine for baking.

That's a perfect recipe for me, luna - I cook the same way. I make the regular hollandaise with lemon and all, but not the way Julia Childs says to do it and it comes out just fine. I bet just adding grated fresh ginger and its juice to my regular hollandaise, reduce the lemon a bit, would be quite tasty, perhaps over grilled, boneless chicken, or a thick salmon steak. Hmmmm....

Thanks for the idea!