I remember an article from years ago, in the NY Times I think, where the author set up a pot of boiling water right inside a corn field. His idea was to test the theory that the quicker from field to pot, the sweeter the corn. Result.....not so great He wrote it didn't seem to make a bit of difference.
By the way, as a kid, we all slathered our corn with butter and salt. But for the last 10 years or so, we now just eat it plain.
And one more thing. I'm not sure if any of you ever ate corn on the cob as served by Nathan's Famous, the hot dog emporium, but their corn was the soggiest corn you could ever imagine (inexplicitly, it was still good. ). Nowadays, when we eat corn and my wife complains that it's not up to her standards, I say to her " but it's better than Nathan's, right?" We laugh.
You've got it right with the corn. Sugar turns to starch very quickly, and more so on these hot days.. Instead of boiling a whole pot of water, try a steamer basket with just enough water to last 10 min. Doesn't matter how many ears are in the pot, 8 min.of steam and your good to go
Are you advising that 8 minutes of steam is like the 2 minutes of boiling she recommends or are you saying that you prefer some additional cooking time?
And also when you're buying corn, don't pull off the husks or silks to look at the kernels--it's as bad as squeezing stone fruit. Just feeling the cob should tell you their state. I've been "that" busybody at the farmer's market showing folks how to choose corn.
Sometimes, whether due to insect damage, drought, or something else, the ends of the cob will be missing kernels. You're feeling the cob to make sure the kernels are firm and extend all the way up the cob.
As a teacher at Adda Clevenger in SF, I remember taking my science class to the Exploratorium. Jacob got an extra special experiment when he ran wildly across the parking lot...and straight into the newly poured concrete sidewalk. He never got the cement off those shoes.
Another time I was playing with the pins, sinking my hands into weird shapes, and pulled the diamond right out of my wedding band. A sharp-eyed stranger picked it up and handed it to me.
I remember taking my son to the Exploratorium when it was housed at the Palace of Fine Arts. It was a perfect place for a restless little boy (or girl) to fall in love with a Mad Hatter version of science--hands-on pure fun with learning born of engagement. So fascinating to learn more about the other Oppenheimer behind the wonderland. And the corn wisdom and corn pudding recipe are most welcome. Thanks for all of it!
Thanks for the reminder of the Exploratorium. A fantastic place for kids and adults! I went there in elementary school in the late 80s/early 90s. It was always a yearly adventure to get on the school bus and drive up hwy 280 from San Jose to SF.
I loved reading about your mother’s corn. But I always look for bigger, heavier ears. And Samascott is great--even their corn ice cream!
Question about coffee: do you have a favorite source(s) for good quality coffee beans in NYC? I’ve bought from Porto Rico for years, but lately it tastes bitter to me.
If you don’t have a trusted source for corn when you get you corn home taste the corn by pulling down the husk by no more than an inch. Taste a couple of kernels. If you are disappointed in the taste, cook your corn by soaking the ears in water and grilling. You can grill on your stove top if you don’t have an outdoor grill. The husk flavors the lackluster corn. Growing up we would get bushels of corn from a local farmer for family gatherings. Shucking the corn as kids was terrific because we would eat several ears raw! Thanks for the memories!
One of my favorite memories from my visits to your Wilton house when we were kids, is the meals that consisted of nothing but that magnificent corn! But, as I remember it, your mother didn't get just one dozen..In my memory it was more like a bushel, though I do realize that is an exaggeration. What joy!
Oh my gosh the memories. When I lived in Berkeley in the 80's we used to reserve the entire Tactile Dome for ourselves and go in naked.
I remember an article from years ago, in the NY Times I think, where the author set up a pot of boiling water right inside a corn field. His idea was to test the theory that the quicker from field to pot, the sweeter the corn. Result.....not so great He wrote it didn't seem to make a bit of difference.
By the way, as a kid, we all slathered our corn with butter and salt. But for the last 10 years or so, we now just eat it plain.
And one more thing. I'm not sure if any of you ever ate corn on the cob as served by Nathan's Famous, the hot dog emporium, but their corn was the soggiest corn you could ever imagine (inexplicitly, it was still good. ). Nowadays, when we eat corn and my wife complains that it's not up to her standards, I say to her " but it's better than Nathan's, right?" We laugh.
You've got it right with the corn. Sugar turns to starch very quickly, and more so on these hot days.. Instead of boiling a whole pot of water, try a steamer basket with just enough water to last 10 min. Doesn't matter how many ears are in the pot, 8 min.of steam and your good to go
Are you advising that 8 minutes of steam is like the 2 minutes of boiling she recommends or are you saying that you prefer some additional cooking time?
And also when you're buying corn, don't pull off the husks or silks to look at the kernels--it's as bad as squeezing stone fruit. Just feeling the cob should tell you their state. I've been "that" busybody at the farmer's market showing folks how to choose corn.
When “feeling the cob”, what are you feeling for in order to determine the state of the corn?
Sometimes, whether due to insect damage, drought, or something else, the ends of the cob will be missing kernels. You're feeling the cob to make sure the kernels are firm and extend all the way up the cob.
Thanks Stephanie!
As a teacher at Adda Clevenger in SF, I remember taking my science class to the Exploratorium. Jacob got an extra special experiment when he ran wildly across the parking lot...and straight into the newly poured concrete sidewalk. He never got the cement off those shoes.
Another time I was playing with the pins, sinking my hands into weird shapes, and pulled the diamond right out of my wedding band. A sharp-eyed stranger picked it up and handed it to me.
Marvelous fun, every minute.
And celebrating corn, too!! Great post, Ruth!!
So appreciated your wisdom about corn!
Heading over to Samascotts! And I have to thank you for one of my all time favorite recipes - your corn, basil and shrimp dish.
This was one of your most interesting and entertaining posts. Thank you.
Good corn pudding recipe. I thought it was roiling boil, not rolling. But a food writer would know.
I remember taking my son to the Exploratorium when it was housed at the Palace of Fine Arts. It was a perfect place for a restless little boy (or girl) to fall in love with a Mad Hatter version of science--hands-on pure fun with learning born of engagement. So fascinating to learn more about the other Oppenheimer behind the wonderland. And the corn wisdom and corn pudding recipe are most welcome. Thanks for all of it!
Thanks for the reminder of the Exploratorium. A fantastic place for kids and adults! I went there in elementary school in the late 80s/early 90s. It was always a yearly adventure to get on the school bus and drive up hwy 280 from San Jose to SF.
I loved reading about your mother’s corn. But I always look for bigger, heavier ears. And Samascott is great--even their corn ice cream!
Question about coffee: do you have a favorite source(s) for good quality coffee beans in NYC? I’ve bought from Porto Rico for years, but lately it tastes bitter to me.
If you don’t have a trusted source for corn when you get you corn home taste the corn by pulling down the husk by no more than an inch. Taste a couple of kernels. If you are disappointed in the taste, cook your corn by soaking the ears in water and grilling. You can grill on your stove top if you don’t have an outdoor grill. The husk flavors the lackluster corn. Growing up we would get bushels of corn from a local farmer for family gatherings. Shucking the corn as kids was terrific because we would eat several ears raw! Thanks for the memories!
Samascotts’ is so wonderfully sweet, you can eat it raw. I often do eat an ear right after shucking a bunch, I’m so impatient for it.
One of my favorite memories from my visits to your Wilton house when we were kids, is the meals that consisted of nothing but that magnificent corn! But, as I remember it, your mother didn't get just one dozen..In my memory it was more like a bushel, though I do realize that is an exaggeration. What joy!