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corn peeking

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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?

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    1. 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...

      1. 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.

        1. 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.

          1. 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.

            1. Well, that's one opinion anyway, I prefer steamed or boiled corn since when you cook it with the husk on, its too grassy and vegetal, and masks the true flavor of the corn. There is a reason you throw the husk away, it doesn't taste all that good. People ARE funny. ;-)

              As far as peeking, I do, everytime. I'm looking for smaller kernals that are tightly spaced which is an indicator of tenderness. My local stores even offer a trash bag where you can shuck the corn before you take it home, so they are ok with it, I don't see why others (especially customers) have a problem with it. Do you not smell the meat that you buy, pinch that advocado a little, taste a grape, or smell the tomatos, etc. before you decide to buy?

              Any opened husks that don't sell get repackaged (shucked partially and wrapped in plastic wrap on a styrofoam tray like hamburger), or used in the store kitchen, so I doubt any of its being wasted. If it is, its just a cost of doing business - like spoilage, they'll make it up with the produce they do sell.

              1. Posts on cooking corn have been split off this thread and moved over to the Home Cooking board where all the cooking 'hounds can contribute. Continue that part of the discussion here: http://www.chowhound.com/topics/show/...