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| Aw, shucks http://cookaholics.org/viewtopic.php?f=21&t=1747 |
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| Author: | Amy [ Sun Oct 16, 2011 1:20 am ] |
| Post subject: | Re: Aw, shucks |
That is a very cool trick. I pretty much only do my corn sous vide now, as you wouldn't believe how bright and fresh the flavor is done this way. Amy |
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| Author: | Tim [ Sun Oct 16, 2011 12:15 pm ] |
| Post subject: | Re: Aw, shucks |
Hi, Our Farmer's Market had wonderful "Providence" corn on Saturday morning and I had to try this method. Yes, it worked like a charm at three minutes a cob. I would have taken a pic, but my bib's and flannel shirt were in the wash... cc |
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| Author: | Paul Kierstead [ Sun Oct 16, 2011 12:58 pm ] |
| Post subject: | Re: Aw, shucks |
gardnercook wrote: Fuzzy I completely shuck it and throw it on the Weber....turn frequently and it gets wonderfully carmalized. Best corn ever. Ilene When I don't SV it, that is always how I do it. Got it from NYT and I no longer understand why people do it husk on. I will say I prefer this method with yellow (not bi-color) sweet corn. As per the NYT article I seen, i usually serve it with some mayo mixed with chili powder & lime juice, maybe a favorite hot sauce mixed in too. We had a lot of corn this way this summer, and I was still sorry to see it go. |
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