A corn tip

[Dave Grubb]

I got the first tip out of Cooks Illustrated----and it is a great tip

When cutting corn off the cob lay the cob flat on a cutting board. I use a cleaver but a chef's knife would work just as well. Hold the knife at a 45 deg tilt and start at 3 o'clock and slice the kernels off. Roll the cob CCW to bring kernels back up to 3 o'clock and continue your way around the entire ear. You will end up with all the kernels on the cutting board and no strays to clean up.

Another tip----to clean and cook corn, first put the entire ear in the microwave. I use 3-4 minutes for one large ear but you will have to play with that. I let it cool until I can handle it comfortably and husk. Pull the husk as you normally would. You will find you can pull more husks at once. When getting to the last husks make sure to pull the silk along with the husks. You will end up with a clean ear of corn in no time with no silk to pull.

One more suggestion, when using fresh corn in soups or stews, after cutting the kernels off the cob--toss the cob into the pot as well--it adds a lot of corn flavor.

[wacojoe]

All good tips, but my favorite corn is not sweet corn upon which those tips are based. My favorite fresh corn unavailable in stores in any form is what we call “fried field corn,” (dent corn) which is what usually is left to dry out in the fields, then harvested by combine for feed to cattle or processed in any number of products. In my area it is only fit for human consumption out of the fields for about 10 days in the first couple of weeks in June. I am sure the date goes later as you go north.

The field corn is not sweet and is very “starchy.” Sometimes people eat it on the cob like sweet corn, but I much prefer it cut off the cob and stewed in a skillet with some butter and water. The trick, which Dave’s tip above cannot use, is that the cobs must be shucked & cleaned first as soon after picking as possible. To test if they are ready to eat, the usual method of peeling back a shuck and seeing if the kernels pop like a ripe goob. After shucking and cleaning the silks (and caterpillars), you must cut the tops off the kernels and then scrape the remaining juice into the pot. After frying (stewing, if you prefer) the mix, you will have the absolute best corn you ever tasted. If fresh enough it is both crunchy and creamy at the same time...a true delicacy. It can be frozen before cooking, but loses some of its snap.

We used to spend hours obtaining, shucking, cutting and freezing containers of what we did not eat immediately, but since moving to San Antonio, I have lost access to any. Last year I found some growing in some fields, but could never rustle up the owner and did not want to help myself to a bushel. I asked folks on my local Nextdoor app if anyone knew where to get any, but no one seemed to have a source or even know what Fried Field Corn was. Oddly, there is no farmer’s market worth the name in SA.

[Dave Grubb]

As a kid we always ate field corn the same as sweet corn. I loved it----you don't have to run around chewing off multiple rows to get a mouthful---you can do that in 1/2 of a row Relatively speaking the kernels are huge.

I do have some questions from your description:

You mentioned "dent corn"---in my world that would be passed eatable. The top of the kernels is "dented" which means the kernels are as big as they will get and are starting to lose moisture. That was the point were we began to make silage---the corn had reached it's maximum nutritional level. Is that your definition of "dent corn"

You said you cut off the top of the kernels---did you throw that away?

We always extended our sweet corn window by making multiple plantings, something we never did with field corn.

As an aside, when I was a kid we did not use the extreme cocktail of chemicals used today. Our method of controlling weeds was via mechanical cultivation---which was one of my favorite jobs---it was peaceful

The tractor is a Cletrac HG-68--two of which live in my barn and that is the exact set-up I used as a kid.

[Phillbo]

I like mine on the grill.

[Dave Grubb]

I like mine on the grill.

...and so do I:

Grilled Corn With Cheese, Lime and Chile (Elotes)
MELISSA CLARK

• YIELD6 servings
• TIME15 minutes

Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.
INGREDIENTS
• 6 ears fresh corn, shucked
• 3 tablespoons mayonnaise
• 2 limes
• ¼ teaspoon ancho chile powder, more as needed
• Fine sea salt, as needed
• Black pepper, as needed
• ½ cup crumbed cotija cheese (or substitute feta or ricotta salata)
• ¼ cup chopped fresh cilantro
PREPARATION
1. Light or heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
2. Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
3. Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

[wacojoe]

You most definitely retain the cut-off tops of the kernels. That is what gives the dish it’s delectable crunch and bulk when cooked.

I think “dent corn” is the proper name of the class of corn we are talking about, which refers to its ultimate appearance when normally harvested but applies even to the seed.

https://en.m.wikipedia.org/wiki/Dent_corn

[Dave Grubb]

OK---same definition---but I have to assume it is right when the dent stage begins.