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Peanut Butter......... on corn?

Lenox637 May 1, 2010 03:33 AM

I was visiting with some friends from the west coast and we had a big clam bake. Lobsters, clams, linguica, corn...... you know, all the fixings. One of my friend's daughters went into the kitchen and returned with a jar of peanut butter. I watched, horrified I must say, as she spread the peanut butter over the corn on the cob. I was told that this was common practice on the west coast so I hiked up my britches and tried it. I must say that I thought it was thoroughly disgusting. Do you use peanut butter on corn, or do you have that special topping that makes corn tastier for you?

  1. m
    MillCreek May 1, 2010 05:38 AM

    I have lived on the West Coast and eaten corn for 50 years, and I have never heard or seen of putting peanut butter on corn.

    1 Reply
    1. re: MillCreek
      anonymouse1935 May 1, 2010 06:11 AM

      It takes really good on popped corn, I would certainly give it a try on unpopped corn.

    2. m
      maxie May 1, 2010 09:57 AM

      I think to say it is common practice on the west coast is a bit of an exaggeration. Maybe it is common among the daughter's friends. I've never seen it. I do, however, eat peanut butter on a warm corn tortilla with blueberries.

      5 Replies
      1. re: maxie
        Lenox637 May 1, 2010 12:51 PM

        The only place I heard tell of this concoction is Oregon. So without any other input I'd have to say it is a west coast phenomenon.

        1. re: Lenox637
          Caitlin McGrath May 1, 2010 08:07 PM

          The west coast of the US includes three states, several hundred miles, and many food cultures. I'd venture that it may be a phenomenon in your friends' location, but that does not make it a "west coast phenomenon."

          1. re: Lenox637
            runwestierun May 1, 2010 08:38 PM

            I live in Oregon and I eat EVERY DAY and I have never had nor heard of this!

            1. re: runwestierun
              raleighboy May 2, 2010 10:54 AM

              Glad to know you eat regularly, haha

              1. re: runwestierun
                boyzoma May 3, 2010 12:08 PM

                I've lived in Oregon all my life and traveled extensively over the US, Europe and Asia and NEVER heard of this either. And believe me, if it was normal, at my age I would have heard of it!

          2. m
            MNLisaB May 1, 2010 03:03 PM

            That's an infamnia!!

            1. flylice2x May 1, 2010 09:48 PM

              It's a kid thing. My son liked peanut butter and cheese. I like just plain butter on mine. Maybe she also likes mayo with her fries instead of ranch dressing???

              1 Reply
              1. re: flylice2x
                hyacinthgirl May 3, 2010 11:38 AM

                "Maybe she also likes mayo with her fries instead of ranch dressing???"

                Ha! I think ranch dressing is bizarre on fries... I only see that with people who seem to have ranch dressing fetishes (ranch on pizza crusts! ranch on sandwiches! ranch on rice! RANCH for EVERYTHING!!)

              2. goodhealthgourmet May 1, 2010 10:55 PM

                i've lived on the West Coast (in So Cal) for about a decade, and i've never heard of this or seen anyone do it. however, the idea of combining the flavors of corn & PB doesn't disgust me at all. in fact, i'm thinking a nice layer of PB on a piece of warm cornbread would be pretty darned tasty! and yes, PB is great on popcorn too.

                as to your other question about toppings that make corn tastier, i typically prefer mine naked when it's really fantastic, in-season sweet corn. but if i do add seasoning it depends on what else i'm serving. i'll add spices or herbs to oil and brush the oil on the corn. sometimes it's ground toasted cumin, smoked paprika & cayenne - it's amazing finished with a squeeze of fresh lime juice, and topped with fresh cilantro and crumbled queso fresco or mild feta. other times it's herbs like oregano or thyme with some fresh cracked pepper...and of course i always finish with a sprinkle of salt.

                3 Replies
                1. re: goodhealthgourmet
                  julesrules May 3, 2010 12:10 PM

                  I am curious how people do this pb on popcorn thing? Do you warm the pb?

                  1. re: julesrules
                    goodhealthgourmet May 3, 2010 02:30 PM

                    yep. turn it into sort of a PB caramel sauce - warm some honey or simple syrup (or for a delicious twist, maple syrup) and a dash of vanilla in a saucepan, remove from the heat, and stir in peanut butter *without* added sugar. drizzle over freshly popped corn & toss to coat.

                    the ratio of sugar to PB totally depends on your taste preferences and how sweet you like it.

                  2. re: goodhealthgourmet
                    ipsedixit May 3, 2010 02:59 PM

                    "i've lived on the West Coast (in So Cal) for about a decade, and i've never heard of this or seen anyone do it. however, the idea of combining the flavors of corn & PB doesn't disgust me at all. in fact, i'm thinking a nice layer of PB on a piece of warm cornbread would be pretty darned tasty! and yes, PB is great on popcorn too."

                    To follow up on this, my roommate in college used to take canned corn, drain it, and used it to make a "sandwich" with two slices of Texas Toast smothered with PB.

                    Tried it once and it wasn't all that bad. Sweet, savory and crunchy. Sort of just like a PB&J sandwich except you get that extra mouth-feel crunch and texture from the corn niblets instead of just the jiggly, slimy-ness of the jelly or jam.

                  3. Caroline1 May 1, 2010 11:45 PM

                    Hey, think of the Doublemint Twins... Two! <click> Two! <click> TWO allergies in one! For the unfortunate among us.

                    1. s
                      Sharuf May 2, 2010 12:41 AM

                      I have lived up and down the West Coast since Roosevelt was in office, and I can say that peanut butter on corn is NOT a west coast thing. I've never even heard of it, much less seen it done.

                      The only deviation from butter and salt I've ever seen was in Mexico at the beach where vendors would smear on what I assume was mayo and then sprinkle well with grated cheese.

                      1 Reply
                      1. re: Sharuf
                        goodhealthgourmet May 2, 2010 10:04 AM

                        you're right, it probably was mayo. the most common (and simple) way to serve "elote" - Mexican corn on the cob - is with mayonnaise (sometimes combined with butter or crema), Cotija cheese, chili powder and lime juice. YUM.

                      2. Boccone Dolce May 4, 2010 05:37 PM

                        In the 17 years I lived in Sonoma County I don't remember seeing this, ever...
                        I don't care for loose corn, and if I have to eat cob corn I slice it off (such a contradiction. this is true..) and I like real butter, s&p.

                        1. JerryMe May 4, 2010 06:06 PM

                          Ok - I've read the replies and maybe she just really likes PB! PB burns me out after three days but I've certainly eaten it longer.

                          For corn on the cob which we had last nite (found out that's a bad idea w/ canker sores and had to cut the kernels off) what we like is simply REAL butter, kosher salt and a whole bunch of ground pepper. I've not tried cojita cheese w/ mayo - don't like mayo but I'd try it w/ some red chili powder.

                          1. g
                            golightly01 May 10, 2010 12:41 PM

                            MEMORIES....! I'm a Southern California gal turned New Yorker in recent years who grew up on peanut butter and corn sandwiches!

                            Every time we'd have corn on the cob, my dad (from Ohio originally) would cut the extra corn off the cob, lay it down over a nice schmear of peanut butter on bread and, voila, instant yummy goodness. When my sister and I were really little, it was a way to get us to eat our crust -- he'd put a layer of pb on a crust, line it with corn kernels and roll up the crust into little pinwheels.

                            The saltiness of the peanut butter combined with the sweetness of the corn is a great combination. Haven't had it in years, but thanks for the warm memories!

                            1. m
                              Meann May 10, 2010 02:49 PM

                              I make a slurry out of softened butter and a LOT of finely chopped fresh herbs for my corn. My GenX son, on the other hand, slathers his with ketchup. So I suspect the PB is a kid thing. They need some way to make us crazy.

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