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

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
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

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

Julia Altshuler wrote in
:

http://tinyurl.com/32dyur

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.

--

The house of the burning beet-Alan

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

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.

Another possibility is to pick the smallest ears available maybe?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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.

Nothing stopping you from snapping the ears into halves.

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?

Typical variety of sweet corn sold is not suitible for niblets... buy
frozen instead.

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.

There are plenty of recipes on the net but you'll waste a lot of corn,
plus again, the typical sweet corn sold is not of the variety used to
make creamed corn... you'll probably end up with watery corn and a lot
of tough bits as with generic canned creamed corn.

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

If you want niblets I'd suggest a good brand of frozen. Unless you
have a source for the correct type of corn for creamed style I'd
forget that... plus in any case I'd not practice on guests, try making
creamed corn for yourself first. Were it me I'd buy local corn and
roast them on the grill, then snap them into halves for serving... but
I think you'll find most folks are quite capable of handling full ears
themselves and would much prefer it that way... corn is not a formal
dinner type vegetable regardless how it's served anyway... if you're
wanting to be snobbish forget the corn and serve artichoke hearts,
asparagus, belgium endive instead. So what entree did you plan on
serving with your snooty corn, sloppy joes?

Omelet said...

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.

Another possibility is to pick the smallest ears available maybe?


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.

Andy

On Jun 28, 10:18 am, Sheldon wrote:
If you want niblets I'd suggest a good brand of frozen. Unless you
have a source for the correct type of corn for creamed style I'd
forget that... plus in any case I'd not practice on guests, try making
creamed corn for yourself first. Were it me I'd buy local corn and
roast them on the grill, then snap them into halves for serving... but
I think you'll find most folks are quite capable of handling full ears
themselves and would much prefer it that way... corn is not a formal
dinner type vegetable regardless how it's served anyway... if you're
wanting to be snobbish forget the corn and serve artichoke hearts,
asparagus, belgium endive instead. So what entree did you plan on
serving with your snooty corn, sloppy joes?

I'm being more practical than snooty. Fresh sweet, cripsy, tender,
juicy corn at Safeway is 5 for a buck. I want to serve food in bowls
and not eat with hands just to add a nice touch to my dinner. It's not
a backyard bar-be-cue, nor is it a snooty affair. An ear, or even a
half an ear of corn takes up room on the plate and leaves a gnawed off
cob on display. I don't want to serve snobbery, I want to serve
prepared fresh corn, not frozen corn or sloppy joes. I don't know why
you spin so much negativity into a question about serving corn off the
cob.

Karen

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.

Karen

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

In article .com,
Karen wrote:

I'm being more practical than snooty. Fresh sweet, cripsy, tender,
juicy corn at Safeway is 5 for a buck. I want to serve food in bowls
and not eat with hands just to add a nice touch to my dinner. It's not
a backyard bar-be-cue, nor is it a snooty affair. An ear, or even a
half an ear of corn takes up room on the plate and leaves a gnawed off
cob on display. I don't want to serve snobbery, I want to serve
prepared fresh corn, not frozen corn or sloppy joes. I don't know why
you spin so much negativity into a question about serving corn off the
cob.

Karen

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!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 28 Jun 2007 16:39:50 -0000, Karen wrote:

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

Toss the corn with grape tomatoes and vinaigrette for a delicious and
pretty salad. Sprinkle some basil or parsley over it before serving.

Tara

On Jun 28, 10:39 am, 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!

Thanks... I don't want to use frozen or canned corn when the season is
peaking. I think it will be fun to experiment making a corn recipe
using fresh corn from the cob.

Karen

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?


Grilled corn is one of my favorites. I like it when it gets some brown
caramelized areas which has tons of natural flavor. An example:

http://www.balthropalabama.com/blog/...rilledcorn.jpg

The folded back husk makes a handle for eating.

Peel back the husk and remove any silk. Rub some oil (I use olive) on
the corn. Grill over high heat and rotate frequently. Takes less than 10
minutes.





Thanks in advance,
Karen

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!