I like to cut it off the cob and saute for a few minutes in a couple
of tablespoons of butter. When it's done, I add finely chopped
jalapeno, about half of one to 3 ears of corn. Delish!

Omelet wrote:
In article .com,
Karen wrote:

I would like to serve corn at a dinner party on Saturday for 8 people
and I would like to use fresh corn from the cob. I don't want to
serve big ears of corn as it takes up so much room on the plate and
is a little informal.

Should I cook the corn before I cut the kernels off and serve it in a
bowl? Or should I cut the kernels off the cob before I cook the corn?
Which has the better result?

Also, I thought a nice creamed corn made from scratch would be really
quite nice. How does one make creamed corn? I've only had it from a
can.

Or any other ideas for serving fresh corn that is so good right now,
please?

Thanks in advance,
Karen

I'd serve it on the cob and break the ears in half.

That's how I generally serve it anyway.


That was my first thought. Why bother cutting it off the ears? Cut the
ears in half.

kili

Karen said...

On Jun 28, 10:31 am, Andy g wrote:
I would add if it was "that day" fresh picked sweet corn to serve it
raw.
I'd toss formal out the window for that.

Cream corn doesn't sound bad either, just very rich!

Then there's cornbread with the kernels in it but that's not formal,
what
with lathering it up with butter and using your hands? God forbid.

Nothing wrong with it. That's how it's usually served, I know. I
always do myself. But, isn't it ok to try something different?

Karen


Different is always fun.

My ACME market does the worst thing to corn, they husk it and then
repackage the corn, shrink wrapped like meat. And it tends to turn
flavorless in the light.

There are little mini corn fields on street corners around the area (for
show) where the farmer's truck in a day's harvest for sale. If you have a
stand like those, it's as next to fresh as picking it yourself.

Andy

Omelet wrote:



If you don't want a cob, fresh frozen niblets is a wonderful option?
That stuff is so tender, sweet and cripsy?

Corn souffle' made with cream corn is also an option!


LOL Back in the mid 70s when I was first married we had my parents over
for dinner. My wife was cooking a corn soufflé from a recipe in Gourmet
magazine. It called for a teaspoon of curry powder. Knowing that neither of
my parents likes spicy foods she substituted cayenne people for the curry.
Even better, she doubled the amount. I don't know how she could not realize
that cayenne was a hell of a lot hotter than curry powder, and never mind
doubling the amount. I can tell you that it has a nip to it..... but it
was tasty.

On Jun 28, 10:48 am, Skyhooks wrote:
Karen wrote:

I would like to serve corn at a dinner party on Saturday for 8 people
and I would like to use fresh corn from the cob. I don't want to serve
big ears of corn as it takes up so much room on the plate and is a
little informal.

Should I cook the corn before I cut the kernels off and serve it in a
bowl? Or should I cut the kernels off the cob before I cook the corn?
Which has the better result?

Also, I thought a nice creamed corn made from scratch would be really
quite nice. How does one make creamed corn? I've only had it from a
can.

Or any other ideas for serving fresh corn that is so good right now,
please?

Thanks in advance,
Karen

I love fresh corn (off the cob) and on-the-cob, corn too. Most of the
time, I just cut the corn kernals off the cob "before" cooking, then I
scrape the backside of my knife down sides of the cobs after removing
kernels to "milk" the cob. I put the kernels and "milk" into a sauce
pan, add butter and some salt, some heavy cream (or half-n-half - cook's
choice as to amount g), then put the pan on a medium-hot burner until
the corn and cream are heated through (stir frequently). Everything can
be done way ahead of dinner party time until it comes to heating the
corn, which doesn't take long at all.

A good idea I've seen in a few places (magazines) to help with removal
of the kernels from the cob is to use a bundt pan. Just put the corncob
on top of the middle pillar of the bundt pan to let the corn kernals
fall into the pan as they're sliced off. It might be a good idea to put
a cob holder (or nail) into the (bottom) side of the corn cob so it
stays in the middle hole of the bundt pan pillar and doesn't slide off
while slicing.

Sky, who's eagerly anticipating the arrival of summer sweet corn!-

what a great idea!

On Jun 28, 11:52 am, aem wrote:
On Jun 28, 9:39 am, Karen wrote:

I would like to serve corn at a dinner party on Saturday for 8 people
and I would like to use fresh corn from the cob. [snip]

Should I cook the corn before I cut the kernels off and serve it in a
bowl?

Definitely not.

Or should I cut the kernels off the cob before I cook the corn?

Yes, definitely.

Which has the better result?

Asked and answered.

Also, I thought a nice creamed corn made from scratch would be really
quite nice. How does one make creamed corn? [snip]

Here's a link to a recipe from Alton Brown's Good Eats.
http://tinyurl.com/32dyur

That would be a great recipe if the clown wouldn't have had the silly
idea of putting turmeric into it.

Other recipes thicken with cornstarch or flour, but I like his idea of using cornmeal. Don't be tempted to use any form of low-fat or fake cream. This is one of those dishes that must have the real deal.
Or any other ideas for serving fresh corn that is so good right now,
please?

I like your idea. -aem

--Bryan

Andy wrote:


Different is always fun.

My ACME market does the worst thing to corn, they husk it and then
repackage the corn, shrink wrapped like meat. And it tends to turn
flavorless in the light.

There are little mini corn fields on street corners around the area (for
show) where the farmer's truck in a day's harvest for sale. If you have a
stand like those, it's as next to fresh as picking it yourself.

Andy

Similar here. The best corn in my area comes from a roadside stand next
to a big shopping mall. There is a river behind the mall with a wide
strip of rich soil because of frequent flooding. Nothing can be built
there but the corn grows really well. All day long they drive the
tractor and wagon between the stand and the farm. They bag the corn
directly from the wagon. You can't approach anything like that freshness
in a store.

I like to saute the fresh corn in butter with some diced onions and red or
yellow peppers. It's easy and delicious.

Diane M

"merryb" wrote in message
ups.com...
I like to cut it off the cob and saute for a few minutes in a couple
of tablespoons of butter. When it's done, I add finely chopped
jalapeno, about half of one to 3 ears of corn. Delish!

"Karen" wrote in message
oups.com...
On Jun 28, 10:10 am, hahabogus wrote:
So you are cutting with a knife in a bowl...the paper is easier on the
blade than the stainless steel or ceramic if a mishap occurs and you dash
the blade against the side of the non-paper bowl.

This is my guess.

I'll probably be able to rig the cutting board over a bowl.

Thanks for Alton's creamed corn recipe aem. I think I am going to try
that.

Old fashioned creamed corn is one of the first dishes I learned to make for
canning. Sweet corn cut and scraped off the corn is the only way I know how
to do it and it isn't very difficult. Time consuming yes, takes a very
definite cutting technique so that you don't end up with niblets.

We never used a paper bowl or actually anything special. Just a big tub and
well worn paring knives. Of course we were doing 10 or more quarts at a
time. (Yes I come from a big family)

Good luck.

Cindi


Karen

kilikini wrote:


Thanks in advance,
Karen
I'd serve it on the cob and break the ears in half.

That's how I generally serve it anyway.


That was my first thought. Why bother cutting it off the ears? Cut the
ears in half.

kili


Agree, that seems to be the usual neater way to present fresh corn.

"Julia Altshuler" wrote in message
. ..
aem wrote:

Here's a link to a recipe from Alton Brown's Good Eats.
http://tinyurl.com/32dyur


He mentions placing a paper bowl inside a bowl. I've never seen or made a
paper bowl. What does it look like? What's it for?


--Lia


The paper towel is to help keep the kernels from bouncing out of the bowl.
If the bowl is deep enough, that shouldn't be a problem, but then it will be
harder to cut the kernels from the cob. An easier and safer method is to
cover your cutting board with a clean kitchen towel, stand the cob, thick
end down, on it and slice.

Paco's Tacos wrote:
"Julia Altshuler" wrote in message
. ..

aem wrote:


Here's a link to a recipe from Alton Brown's Good Eats.
http://tinyurl.com/32dyur


He mentions placing a paper bowl inside a bowl. I've never seen or made a
paper bowl. What does it look like? What's it for?


The paper towel is to help keep the kernels from bouncing out of the bowl.
If the bowl is deep enough, that shouldn't be a problem, but then it will be
harder to cut the kernels from the cob. An easier and safer method is to
cover your cutting board with a clean kitchen towel, stand the cob, thick
end down, on it and slice.


Then it was a typo on the webpage! And I'm normally so good at figuring
them out. Thanks.


--Lia

Karen wrote:

I would like to serve corn at a dinner party on Saturday for 8 people
and I would like to use fresh corn from the cob. I don't want to serve
big ears of corn as it takes up so much room on the plate and is a
little informal.

Should I cook the corn before I cut the kernels off and serve it in a
bowl? Or should I cut the kernels off the cob before I cook the corn?
Which has the better result?

Also, I thought a nice creamed corn made from scratch would be really
quite nice. How does one make creamed corn? I've only had it from a
can.

Or any other ideas for serving fresh corn that is so good right now,
please?

Thanks in advance,
Karen


One of my favourite veggies, 3 ears of yellow corn for a dollar locally
now, and i expect the price to drop even further.

I would cut off the corn from the cob either with a very sharp knife or
with the special mandolin like tool made just for that.

Steam or better yet saute in butter and a tiny bit of garlic, at the
last moment add a very small amount of finely diced hot red chilli
pepper. Some people like to substitute shallots for the garlic & chilli
pepper.

Croquettes de Mais
------------------

Steam or boil the corn, drain, and remove the grains. Dry out in a pan
over a hot stove and stir in a little thick sauce Bechamel. When the
mixture is sufficiently reduced, thicken it with egg yolks as for a
chicken croquettes mixture and spread it on a tray to cool.

Mould round, rectangular or cork shape, flour, egg and bread crumb and
deep fry [carefully pan saute in a bit of hot oil].

---

Here's a little something i found when it entered my head to try to
combine corn and my favourite cheese. Well worth the effort.

Creamed Corn With Bacon And Blue Cheese Recipe
----------------------------------------------

Ingredients:
5 medium ears fresh corn, husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 clove garlic, minced
1 1/2 cup heavy cream (see note)
1/2 teaspoon dried thyme
1 pinch cayenne
2 ounces blue cheese, crumbled
Salt and ground black pepper

Directions:

Cut the kernels from three ears of corn and transfer them to a medium bowl.

Firmly scrape the cobs with the back of a butter knife to collect the
pulp and milk in the same bowl.

Grate the remaining two ears of corn on the coarse side of a box grater
set into the bowl with the previously cut kernels. Firmly scrape the
remaining two cobs with the back of a butter knife to collect the pulp
and milk in the same bowl.

Cook the bacon pieces in a large nonstick skillet over medium-high heat
until crisp and brown, about 5 minutes. Transfer the bacon to a paper
towel-lined plate to drain; set aside. Remove and discard all but 2
tablespoons rendered bacon fat from the pan.

Add the shallot and cook until softened but not browned, 1 to 2 minutes.
Add the garlic and cook until aromatic, about 30 seconds. Stir in the
corn kernels and pulp as well as the cream, thyme and cayenne.

Bring the mixture to a simmer and cook, adjusting the heat as necessary
and stirring occasionally, until the corn is tender and the mixture has
thickened, 10 to 15 minutes.

Remove the pan from the heat and stir in the cheese and bacon. Adjust
the seasonings with salt and pepper to taste and serve immediately.

* Substitute low-fat milk for cream and cut calories to 267 and fat
grams to 13. It may take longer for mixture to thicken.

Nutritional information per serving: 446 calories, 34g fat (18g
saturated), 10g protein, 31g carbohydrates, 2g fiber, 325mg sodium.

This recipe for Creamed Corn With Bacon And Blue Cheese serves/makes 4
----

There are many more creamed corn recipes at, among other places,

http://www.cdkitchen.com/recipes/cat/2145/0.shtml
--
JL

"Cindi - HappyMamatoThree" wrote in
. net:


"Karen" wrote in message
oups.com...
On Jun 28, 10:10 am, hahabogus wrote:
So you are cutting with a knife in a bowl...the paper is easier on
the blade than the stainless steel or ceramic if a mishap occurs and
you dash the blade against the side of the non-paper bowl.

This is my guess.

I'll probably be able to rig the cutting board over a bowl.

Thanks for Alton's creamed corn recipe aem. I think I am going to try
that.

Old fashioned creamed corn is one of the first dishes I learned to
make for canning. Sweet corn cut and scraped off the corn is the only
way I know how to do it and it isn't very difficult. Time consuming
yes, takes a very definite cutting technique so that you don't end up
with niblets.

We never used a paper bowl or actually anything special. Just a big
tub and well worn paring knives. Of course we were doing 10 or more
quarts at a time. (Yes I come from a big family)

Good luck.

Cindi


Karen





one of those adjustable v-cuuter dealies would probably work the best.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Thu, 28 Jun 2007 15:04:23 -0400, Julia Altshuler
wrote:

Paco's Tacos wrote:
"Julia Altshuler" wrote in message
. ..

aem wrote:


Here's a link to a recipe from Alton Brown's Good Eats.
http://tinyurl.com/32dyur


He mentions placing a paper bowl inside a bowl. I've never seen or made a
paper bowl. What does it look like? What's it for?


The paper towel is to help keep the kernels from bouncing out of the bowl.
If the bowl is deep enough, that shouldn't be a problem, but then it will be
harder to cut the kernels from the cob. An easier and safer method is to
cover your cutting board with a clean kitchen towel, stand the cob, thick
end down, on it and slice.


Then it was a typo on the webpage! And I'm normally so good at figuring
them out. Thanks.

Safest of all is to lie the cob of corn on its side on the cutting
board and slice it of the cob that way... doing it vertically always
seems to put your fingers in grave risk of slicing if the knife
slips...