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Jul 22, 2010 09:28 PM

Corn --- off the cob. So delicious

So we're somewhere where the AC is marginal so I wasn't wanting to heat up the kitchen with a big pot of boiling water. And we have no grill here. And I had a couple of ears of good corn. I fried up four strips of bacon (okay, maybe that was overkill), drained them on paper towels and crumbled. I then sauteed some onion in the bacon drippings with s&p. Cut the corn off the cob and, off heat, scraped the cobs into the drippings and dumped in the corn kernels. While the meat was resting, I brought the skillet up to high and got the drippings sizzling. Removed from the heat, sprinkled the bacon over the top and served. I may never cook corn any other way. My husband, the monosyllabic one, was describing it as the best thing he ever has eaten! I can't recommend this highly enough.

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  1. I concur, delicious. There's no reason to eat boiled or steamed corn on the cob, unless that's what you want; so many other ways to make fresh corn removed from the cob great.

    3 Replies
    1. re: bushwickgirl

      Sounds delicious! My mom would make fried corn when I was a kid. I sometimes cut the corn off the cob and fryi it up with butter. Very good, and sweet.

      1. re: mara44

        I agree! Fresh corn only needs a kiss of heat to be delicious. Lately I've been quick frying corn in butter, then dousing it with lime juice and ancho chili powder. This is great with thinly sliced steak in chili de arbol, perhaps with a broiled heirloom tomato stuffed with cilantro and garlic-spiked goat cheese on the side.

        1. re: mara44

          The bacon drippings idea came about because we were out of butter, blazing hot out and neither of us wanted to go to the store esp. since we're going home today.

      2. What always amazes me is when you cut it off the Cobb is how much corn there is.

        1 Reply
        1. re: davecrf

          Seriously. I bought myself a corn stripper this year, because had a lot of trouble cutting the kernels off with a knife. My yield of corn per ear increased dramatically, and finally cooking with corn off the cob doesn't seem like such a chore!

        2. Yum, that sounds so good! I love corn off the cob, too. While there's a certain summery feel to gnawing on a corncob, sometimes it's just a pain. We had six corn cobs that we were planning on grilling on July 4th but didn't... so instead of pulling out the grill to cook them or heating up a huge pot of water, I just cut the corn off the cob and sauteed the kernels for a little bit in some grapeseed oil and truffle salt (an idea I got from these boards!)

          OH! And another thing! If any of you have ever tried elote, the mexican corn on the cob with mayo, chilis, lime, etc, you know how good it is. So instead of doing the whole cob, I just threw the kernels in the pan with some butter, chili powder, and lime juice. Then I put the corn in a bowl and mixed it with a few dollops of my homemade mayo (another July 4th leftover). It was SO good! Like an elote salad, I suppose.

          1. pork fat plus fresh summer corn. you may have created the new food of the gods.

            1 Reply
            1. re: alkapal

              I awoke this morning thinking about it :)

            2. Pork fat and corn, also the basis of corn chowder. is a very traditional pairing here in New England.

              But I will mention that if it is sweet corn there is no reason to boil a large pot of water. An inch is enough to steam the corn for two minutes, the perfect length of time for a perfect ear of corn.

              4 Replies
              1. re: smtucker

                I never thought about steaming it. Now that's a great idea. Thanks, kiddo.

                1. re: c oliver

                  yep, steamed some over the weekend, it was just cooked enough, still very fresh and crispy. this thread has inspired me to make something with bacon and corn tomorrow night. and basil and/or pesto.... maybe with couscous stuffed into a red pepper.... thanks for the inspiration!

                2. re: smtucker

                  If I'm just making a cob or two (which is usual, as I eat it like candy in the summer), I throw it in the microwave. One cob for about 2 minutes is what works in my microwave, and it steams right in the husk. The silk comes very easily when wet/hot. Just remember to have a clean potholder to remove the husk or be prepared to wait a while until it cools enough to handle (all the while likely salivating like Pavlov's dogs).

                  1. re: smtucker

           c oliver, hadn't thought of that!

                    As for the cobs, I've learned to save them and freeze them in ziplocks. When I want to make corn chowder, I cut them into smaller pieces, put them into a small pot of water, and cook it down to get a "corn stock" for the corn chowder. Gives it a very nice additional "corny" taste instead of just using chicken stock.