We have a stand down the road that i visit every afternoon, starting July1-Sept 30, to get corn for supper.
Secret is to get it in the pot as soon as it's picked before the sugar turns into starch.
Another old secret, take a sharp knife and cut each row from end to end before buttering.
The kernels just open up as you knaw, letting the butter and juices flow.
Butter and Sugar; shuck it and grill it nekkid with a little butter and salt and pepper. Wait for some of the kernels to carmelize. I'll never boil or steam corn again..
PS the ears that you don't eat, cut the kernels from them , freeze and save for your chowders. A quantum leap in flavor...
He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself.
Thomas Paine
some people i've seen wrap-em in tin foil for on top of the grill...
with some butter put inside....
i have a half acre i have to clear for corn ....thats been over taken by
the woods and is so thick there's no longer any air flow from the creek where it's real nice and cool...
~
last night or i should say early this morning a racoon was getting into my trash and woke me up... a bit early .... 4 am f-n bastid
i'll build a stone walled enclosure at the new spot...
jake
Hybrid Mode
