New Method for Corn on the Cob - Page 2 - Fiberglass RV


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Old 07-20-2014, 06:49 AM   #15
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Norm, lobster here in the midwest, is a rare and expensive (for us) treat. My wife is from Tangier Island, VA. It's an island in the middle of the Chesapeake Bay. Blue crabs are their specialty, but she knows her seafood. She told me in no uncertain terms that a trip to New England is high on her bucket list! We'll call that adventure "Lobster Quest".

One of the best meals I ever had was when my unit was sent to Gagetown, New Brunswick in the early '90's. Some of the Canadian Soldiers took us to a restaurant in Fredrickton, and we feasted on the biggest, freshest lobsters I've ever seen. We talked about it for years. Alcohol was supposed to be off limits to us. That policy came from our Command back home. When the Canadians bought us a round of Labatts Blue, I explained to my Co. Cmdr. that to refuse, might create an international incident. He came to his senses. Beer flowed. Good times!

In an effort to stop hijacking my own thread, I think we had corn on the cob too.

Tom
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Old 07-20-2014, 07:06 AM   #16
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TomK, Don't feel you're hijacking your own thread, corn and lobster are usually served together in New England and if you're really lucky and in Maine, with wild blueberry pie. Your corn solution is great for a couple, fast, little rig/kitchen heating and neat.

I grew up on New England lobster, a year round catch here, not so in the Maritime provinces where it's a seasonal catch. I find the Newfoundland lobster be of excellent quality, maybe it's the colder water.

When you come to the Maritime provinces, you can enjoy all kinds of great seafood. We usually eat it once a day.
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Old 07-20-2014, 07:25 AM   #17
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Well, I had my hopes of quick and tastey Corn on the Cob dashed on the rocks of disappointment yesterday when the local Store had none still in the husk. Looks like it is off to the Farmer's Market for me!
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Old 07-20-2014, 07:57 AM   #18
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Well, I had my hopes of quick and tastey Corn on the Cob dashed on the rocks of disappointment yesterday when the local Store had none still in the husk. Looks like it is off to the Farmer's Market for me!
Oh-Oh! It's starting Tim. See Post #8

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Old 07-20-2014, 08:33 AM   #19
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if you want a lot of corn done at the same time
Husk the cobbs, place in an old cooler, cover w/boiling water, close lid, wait about 20 min, MMMMM good.
The reason I said an old cooler is the boiling water may warp the inside of cooler.
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Old 07-20-2014, 09:21 AM   #20
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Great tip. Went out and bought three ears. It worked just fine. We each ate one and made corn muffins with the remaining one.

Good eating
Norm,
Would you mind sharing your recipe for corn muffins with the forum?
Thanks
Carl
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Old 07-20-2014, 02:10 PM   #21
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The Secret Recipe

Carl,

My mother will kill me for giving away the secret corn muffin recipe...

One time when I ran a soup kitchen I made spaghetti with homemade sauce. Unfortunately, or maybe fortunately, I burnt the sauce. With a 100 or so people coming I was in trouble so I dumped it into another pot and finished the cooking. After the meal people came up to me asking what spice I used because they thought it was great. I told them it was a family secret.

(Nothing to do with the above but one lesson that I learned at the soup kitchen was that people were generally not hungry for food but rather starving for companionship, as the Beatles sang "all the lonely people...")

As to the corn muffins, when Ginny went to get the corn I said pick up a box of Jiffy Corn Muffin mix. Only slight modifications to the mix. I cut all the corn off the cob, adding it to the mix, added a teaspoon of baking powder, stirred it after adding the required egg and milk and then let it rest for about 5 minutes while the oven warmed to 400 F.

They were obviously loaded with corn, keeping them very moist.
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Old 07-20-2014, 03:22 PM   #22
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I first did corn this way over 35 years ago, right after we got our first microwave. We still do it this way at times.

What we MUCH prefer is to soak the corn in water with the husks on for 5-10 minutes, then put in either on the coals of the fire, or on our BBQ grill, and rotate until heated through, with hopefully a few slightly browned areas.. I can't explain why, maybe this crystallizes the sugars further, but it seems to have way more flavour.

But heck, I have eaten lots of sweet corn raw. Plenty good that way too.
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Old 07-20-2014, 04:35 PM   #23
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Carl,

My mother will kill me for giving away the secret corn muffin recipe...

One time when I ran a soup kitchen I made spaghetti with homemade sauce. Unfortunately, or maybe fortunately, I burnt the sauce. With a 100 or so people coming I was in trouble so I dumped it into another pot and finished the cooking. After the meal people came up to me asking what spice I used because they thought it was great. I told them it was a family secret.

(Nothing to do with the above but one lesson that I learned at the soup kitchen was that people were generally not hungry for food but rather starving for companionship, as the Beatles sang "all the lonely people...")

As to the corn muffins, when Ginny went to get the corn I said pick up a box of Jiffy Corn Muffin mix. Only slight modifications to the mix. I cut all the corn off the cob, adding it to the mix, added a teaspoon of baking powder, stirred it after adding the required egg and milk and then let it rest for about 5 minutes while the oven warmed to 400 F.

They were obviously loaded with corn, keeping them very moist.

Norm,
I promise I will not tell your Mom that you gave me one of her favorite recipes!
Ha! Sometimes the quickest recipes are the best!
Thanks,
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Old 07-20-2014, 06:56 PM   #24
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I first did corn this way over 35 years ago, right after we got our first microwave. We still do it this way at times.

What we MUCH prefer is to soak the corn in water with the husks on for 5-10 minutes, then put in either on the coals of the fire, or on our BBQ grill, and rotate until heated through, with hopefully a few slightly browned areas.. I can't explain why, maybe this crystallizes the sugars further, but it seems to have way more flavour.

But heck, I have eaten lots of sweet corn raw. Plenty good that way too.
Jim, just the opposite here. We've been roasting corn on the grill for years. Same method as yours. This microwave in the husk method is new to us.

We found some really tasty sweet corn today. We did the microwave thing and couldn't believe how good it tasted. It squeezed out clean as could be. Amazing! I wish I knew this years ago.

Norm, I grilled some midwest lobster (porterhouse steak) to go along with the corn. What a meal! We bought a new little propane grill to take camping, and I'm learning it's quirks. So far, so good.

Tom
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Old 07-20-2014, 07:35 PM   #25
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Beef

Tom K,

We've been known to detour through Nebraska to get a good steak. Steak does go with everything.

Our grandson works with a lobster man during his summers. Our first thanksgiving with our daughter-in-law's family was lobster, lobster and steak, a real feast. Love those Mainers.....
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Old 07-20-2014, 08:58 PM   #26
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Corn

I tried the microwave corn for supper. To tell you the truth, I didn't like it at all. It was over cooked and soggy. I usually shuck the corn, put them into a pot, and pour boiling water over them and just let them sit for 5 minutes or more. They warm up more than they cook. Raw is the best way to eat corn, IMO. If you haven't tried it, you are missing out!

BTW, you should NEVER use any kind of plastic wrap when cooking. It gives off nasty chemicals and is very unhealthy. The same goes for paper towel. If you notice, all the ads for paper towel talk about cleaning, not cooking. The manufacturing process uses all sorts of chemicals that are not safe to eat. For Saran wrap, the problem only occurs when you add heat. For storage in the fridge, it's fine.
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Old 07-20-2014, 10:00 PM   #27
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Sally,

Interesting. Our corn did not come out soggy, crisp kernels I thought. I guess if you want them closer to raw one could try shorter cooking times. We cooked three ears for 12 minutes. Next time I'll try 3 minutes.
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Old 07-20-2014, 10:46 PM   #28
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Microwaves vary

Well, microwaves vary, and so does the juice delivered by the power company. I have a pretty "hefty" microwave, so maybe I over cooked them.

But then, lately, the power company has been delivering less juice. I know because I have to toast my toast twice lately.
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