Are You A Shucker?

[voodoopenguin]

Article Accelerator wrote:
You have to go further than that, Paul:

Haha, maybe I will try that tomorrow night. The little cooking stove might be a give away to the corn though so I might need to disguise it as something.

Paul

[particleman]

More of a jive aficionado actually.

I just look for ears of corn with the freshest looking tassels. As in, not black and slimy.

[tronnei]

ztirffritz wrote: On a somewhat related note, how do most people prepare corn?

Growing up it was always shuck and boil. Nowadays we shuck and wrap in foil along with butter and salt, then grill. Comes out quite nicely.

[artie67]

This year I planted about 80 seeds in a square 14' by 14' in the front yard. Put a Hubbard squash in the center and it covered most of the ground. Watered with a soaker hose system with a liquid fertilizer injector installed. This is necessary due to the heat and the corn will be exposed to the sun most of the day. I planted a yellow Supersweet Jubilee Hybird. This variety holds it's sugar longer than the older varieties. Stalks were 8-9 foot with 8 inch plus inch cobs. Harvested about 90 ears and the pet pig got the small ones.

Rick-o's corn pictured with worm is not fully pollinated. This is tested by feeling the tip of the cob. It should have a blunt end. When corn is hand picked the silk should be at least starting to brown and a full set of kernels to the tip.

The single Hubbard produced 3 slate colored curling stones. The largest weighed in at 18 lbs for a total of over 40 lbs. It was a Northwest variety called "Sweet Meat".

[decay]

I have been known to SHUCK ... and JIVE.

I was disappointed that this was not an oyster thread.

[deckeda]

As santy said, grocery store cobs can be moldy. So that's why we partially shuck. Sorry if it ruins? the cob for the next guy (wouldn't think so?)

re: cooking
Corn is very forgiving of how it's cooked. That's why it can be cooked several different ways. For me, roasted out of the husk is best, like the partially blackened kind you get at the State Fair. It's not difficult to do on your charcoal grill at home. If left in the husk they can also be placed down in the charcoal. Foiling is an option if you want higher temp to reach the corn for a short cook but planning ahead for a longer cook tastes better.

[sekker]

Yes, I do.

As a member of one of the 'flyover states', I find COTC quality to be quite variable.

And yes, I do think I can tell quality by looking first - even if at just the end.

Does it make you feel any better than I only put back the poor quality ears?

[davester]

tronnei wrote:
[quote=ztirffritz]On a somewhat related note, how do most people prepare corn?

Growing up it was always shuck and boil. Nowadays we shuck and wrap in foil along with butter and salt, then grill. Comes out quite nicely.
What on earth do you need foil for? That'll just seal out the smokey flavor. Just pull off the outer layers and leave one layer of leaves on the corn then cook it like that. Way better than foil-wrapped corn.

I also wish this was an oyster thread. Even the freshest corn is pretty lame compared to raw oysters.

[OWC Jamie]

davester wrote:
[quote=tronnei]
[quote=ztirffritz]On a somewhat related note, how do most people prepare corn?

Growing up it was always shuck and boil. Nowadays we shuck and wrap in foil along with butter and salt, then grill. Comes out quite nicely.
What on earth do you need foil for?
Some people don't like blackened corn and out of season/out of area corn wrappers have this plastic taste and texture that's not very appealing.

[Dennis S]

I can tell if it's too dry or possibly moldy. I just grab the big heavy ones and go. I have found the microwave works works best for me. Just stick them in there uncovered and nuke away. It's hard to mess them up unless you cook them too long.