Pet peeve: people who peel back husk to make sure they aren't
getting a worm or like the look of the kernels. Who do these
people believe will buy this already inspected corn? Who should
take the loss on the rejects?
Serious..I live for good corn on the cob. Northern New Hampshire is best..People are funny, they boil it or even worse microwave it..corn should allways be prepared on the grill.I pick up an ear. Hold it in my hand and feel it.Do i want small white cornels or large yellow ones. This can be felt through the husk..And the gerth of the ear. Nothing worse than a pile of half inspected corn, it resembles a used pile of crayola's..Plus, in my case you can't or shouldn't prepare it on the grill if it's open.Best suggestion?. Ask when the fresh corn is rotated and get an idea when the best time is to buy..Get there before the mutants...
I read the old thread, and I just don't get it.
I routinely buy "partially opened" corn...I'm going to have to wash it to remove the remaining silk before cooking anyway, so I might as well wash it for cleanliness too!
I do open corn so I can see whether it's shrivelled inside, or whether there are "unwanted visitors" (and there sometimes are, even at the grocery store) or mould. Two "bad" stalks and I don't buy corn, so that I'm not shucking corn all day.
90% of the time, all the corn I open goes in the bag for purchase.
You CAN tell the age of the corn by the silk, but also by turning over the cob and looking at the cut where it was taken off the stalk, as you do with asparagus... but you can't tell about the shrivelling.
I usually go by feel, and never pick corn from a basket that is exposed to the sun. You want to pick corn that is cool, because corn loses a huge percentage of sugar in the heat, once it's picked.
Unshucked corn can be roasted in a hot oven for 30 or 40 minutes, better, I think,for indoor cooking than on a grill. The shucking is messy, but the silk come off easily and the taste is much better than that of boiled corn.