Nice Jim. We'll have to give that a whirl.

quote:

Originally posted by 45 Cal:
Microwave is the fastest way to cook,pressure cooker is way to long,hell the cool down on a pressure cooker takes many minutes,unless you want to get scaled.
Gas grill is quite good
Under a bed of hot coals at camp is great

Unless yours is an electric, I don't understand why your pressure cooker would take so long. Takes mine two minutes to start water boiling vigorously over stove on high, which I use time to also prep corn. Throw corn in pot, put on lid for 2-3 minutes, then take off stove and rinse cold water on it for 20 seconds until pressure valve drops. No scalding involved.

I had used this microwave method for a few years now. I hate to de-silk corn. Thanks, Jim.

Fresh corn season always reminds me of my dad.
We used to have a huge garden and of course our own corn.
Dad's philosophy to cooking corn was to get the water going on the stove, then go up to the garden and pick your corn. Then run it down to the house. If you dropped it along the way, go back and pick more, because the first batch was now not fresh enough!

quote:

Originally posted by JALLEN:
I bookmarked that link, have used it dozens of times.

It belongs in the Sig Forum Hall of Fame, along with Aeteocles' steak broiling technique, and the perfect soft-boiled egg.

Whoa whoa whoa, you didn't include these other magical methods in your post?!

During sweetcorn season I freeze my sweet corn, shuck and all, usually three to a gallon bag. When I feel like having sweetcorn, I take a bag from the freezer, open a corner of the zip lock, add a couple of tablespoons of water and cook in the microwave for about 20-23 minutes and then proceed as Shugart's video describes for removing the shuck. Works perfect!

quote:

Originally posted by Veeper:

quote:

Originally posted by JALLEN:
I bookmarked that link, have used it dozens of times.

It belongs in the Sig Forum Hall of Fame, along with Aeteocles' steak broiling technique, and the perfect soft-boiled egg.

Whoa whoa whoa, you didn't include these other magical methods in your post?!

Here ya go:



Link to original video: https://youtu.be/xWIT6Mtiltk

Basically:
1 - Add your egg or eggs to 1/2" of boiling water. (It doesn't really matter how many eggs, since you are basically steaming it (them).
2 - Cover the pan and cook for 6.5 Minutes. This is perfect for extra large eggs at sea level.
3 - Run under cold water for 30 seconds.

I don't peel mine before serving, but rather use this wonderful device for cleanly cracking the shell around the top of the egg.

Heat water, let corn get hot, eat corn.

It doesn't go much easier.

quote:

Originally posted by 46and2:
Heat water, let corn get hot, eat corn.

It doesn't go much easier.

unless you microwave it.

quote:

Originally posted by JALLEN:
It belongs in the Sig Forum Hall of Fame, along with Aeteocles' steak broiling technique

Does anyone have a link to Aeteocles' steak broiling technique?

Works well, been doing this for four years now. Hmmmm corn!

thank you for the tip, I will try it

quote:

Originally posted by ggile:
During sweetcorn season I freeze my sweet corn, shuck and all, usually three to a gallon bag. When I feel like having sweetcorn, I take a bag from the freezer, open a corner of the zip lock, add a couple of tablespoons of water and cook in the microwave for about 20-23 minutes and then proceed as Shugart's video describes for removing the shuck. Works perfect!

20-23 minutes? WTF? Three and it's done.

Tried the microwave corn method. Worked spectacularly well. Having the ear poop out the bottom of the husk was fun, and it was cooked perfectly.

Bump.

Annual bump for Jim.

Couldn't remember how much time per ear. 4 minutes here at my altitude.

My new favorite way to cook corn on the cob is to drizzle with olive oil, and then coat liberally with a good chili/lime seasoning like Tajin and then grill.

Damn now I wish I did pick up a few ears at the grocery store when I was just there.

Got to remember for next trip. It's been a while since I had nice corn on the cob.

The final step -- slipping the corn out of the husk -- was not working for me. I finally realized what I was doing wrong. I was cutting the end too close to the stem.

I started cutting about 3/4" further from the stem. The corn cob slips out of the husks easily, and all is well!

Well, I guess that's pretty cool, but I've never had a problem just boiling the shucked ears in water; I like them that way...