Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Tristate Archive >
Jul 27, 2009 08:48 AM

Ct Sweet Corn Season is on

For "butter and sugar" sweet corn, I love Sandy's, located in the former Fjord Fisheries parking lot on River Rd. in Cos Cob. Really tasty, tho a bit overpriced (.60 an ear). She brings them in from Enfield.

I boil them no more that a couple of minutes. No need for butter, the kernels are so creamy. A little salt and pepper... and it's the quinessential taste of summer. Along with just picked beefstake tomatoes.

Other favorite farm stands? And how do you cook your corn on the cob?

  1. Click to Upload a photo (10 MB limit)
  1. For fresh picked CT corn, every day in season, Palmers in Noroton Heights is the call. They must have it picked before sunrise (Enfield farms), because what they have in store is always farm fresh. And this from someone who grew up eating farrmstand corn on the east end of LI.

    Steaming is great, especially if you are going to sere it immediately. But if you want to cook and hold it hot, put it in a pot of cold water, bring to a boil, turn it off, and let it sit. It stays as hot as the water, until ready to serve. Works especially well if the corn is so-so, too...seems to make it juicier and sweeter

    1. I love it grilled - either of two ways...

      1. remove first few outer leaves and as much silk as possible without completely opening corn. run under water until soaked. place on upper rack of grill.

      2. completely peel and clean corn. place each ear on a sheet of tin foil. butter and squeeze fresh lime over. wrap. grill.

      13 Replies
      1. re: hungrykids

        Either of those ways, you're steaming the corn, not grilling it. Here's how to grill corn:

        1. re: Scott_R

          Easiest, bestest:

          Dump unshucked unsoaked ears on HOT grill, close top and forget about it.

          After 10 minutes, take off grill and put blackened ears in paper shopping bag or wrap in a big sheet of foil while steaks, seafood or whatever else grills...

          Remove husks, silk (outside over garbage pail or compost pile) and serve w/o butter, garlic or nothin'. Smokey-sweet and juicy all by itself!

          1. re: kelvin8r

            Again, though, all this does is steam the ears. Why bother with the grill?

            1. re: Scott_R

              ummm...gee....maybe because we LIKE the taste when we cook them that way!!!!

              1. re: Scott_R

                If the husks are blackened, don't you imagine they are producing smoke, and that that smoke might impart flavor to the corn in a way boiling or steaming doesn't?.

                Hey, I don't char my ribs over direct flame but I do add wood chips, they do turn black and produce smoke, and they do flavor the ribs. They aren't steamed ribs....Why wouldn't the same be true of corn husks?

                1. re: ChefBoyAreMe

                  If you wrapped the ribs in lots of other layers, then you're steaming them, too. Corn husks are great insulators and, while not perfects seals, they keep a lot of moisture inside. You're basically heating up that moisture to steam the corn, like you would if you stuck them in a container in the microwave with some water.

                  While the blackening may impart a somewhat different flavor than simply boiling/steaming (but how much of that actually gets inside?), it's nothing like the flavor straight-out grilling gives the corn. Like grilling potatoes sans foil. I don't see the point to bothering with the grill to basically replicate steaming, when you can actually GRILL the corn and get a much better product.

                  1. re: ChefBoyAreMe

                    Very true, ChefBoyAreMe! Also, if you go back to the link provided in Scott_R's post above you will notice the "comments" there, which indicate that most everyone loves the corn grilled inside it's husk (as we do here where I live.)
                    Nothing right or wrong about the way you cook anything - however someone likes their food is the right way for them! :-)

                    1. re: rainroosty

                      Agree, though it seems for some, there are only 2 ways...their way, and the wrong way...

                      1. re: ChefBoyAreMe

                        A true oversimplification. You may certainly enjoy cooking it on the grill in the husks--I'm not saying it's the wrong way to cook corn. But that cooking method is steaming, not grilling. You're using the grill as a heat source but otherwise not taking advantage of that cooking method.

                        I was first introduced to "true" corn grilling about 10 years ago when I took my nephew to a overnight cub scout trip. One of the other kids' dads put the corn straight on the grill, sans husk or foil, and gave me a piece. It was wonderful, different than--and I think better--than grilling in the husk. The outside of the kernels were lightly browned and crisped so that you had a bit of resistance when you bit, and then they popped, releasing the juices within. It gave some caramelization as well, adding that lovely flavor that's more than simply smoke.

                        I've made my corn that way ever since.

                        1. re: Scott_R

                          Oversimplification? Perhaps. But a reaction to comments like:

                          "Here's how to grill corn"

                          "all this does is steam the ears. Why bother with the grill?"

                          "I don't see the point to bothering"

                          "actually GRILL the corn and get a much better product"

                          ...seems to pretty clearly indicate a POV that any other technique involving an ear of corn, a grill, and fire is "wrong"

                          1. re: ChefBoyAreMe

                            Your quotations of my statements don't support your conclusion.

                            Putting corn wrapped in the husk on the grill (especially after soaking it) is a steaming method: that's a statement of fact and not personal opinion. "Wrong" or "right" is irrelevant; you may well like the result, and that's fine but liking it doesn't make it grilling. By cooking it in the husk you're steaming it, which means you're replicating with the grill the cooking method of using hot water or a microwave, not a method specific to a grill.

                            And what's wrong with saying one way is better? That's not the same as saying the other ways are wrong. People like putting hamburgers on the grill; that's not the same as saying that cooking them in an oven is "wrong," just that grilling is better.

                            1. re: Scott_R

                              I'm gonna give it a try! Do I need to do it with the lid open or closed? Low, medium or high heat?

                              1. re: rainroosty

                                I've always done it directly over a medium flame, lid closed--though the lid was closed because I was cooking other things at the same time that needed the lid closed (rather than specifically for the corn). The first time I ever had them was on a little charcoal grill without a lid, though.

                                Rotate them regularly--the kernels will get blackened slightly which is OK, but they can burn easily. Cooking time is faster than in-husk.

                                Almost forgot to mention: rather than removing the husks entirely, I pull them down all the way, tying them together with one of the sections. Good handle for eating as well as turning on the grill (though it takes up grill space).

                                I find that slathering them with a little olive oil helps, presumably in conductance. I've also tried soaking them in water--in this case, it was just to make them moister, as having the husks off meant they wouldn't steam. Results were unclear; I really should mix soaking/not soaking in the same batch.