Corn - Chef Cheapo Blog at - 247341

Chef Cheapo

Aug. 17, 2011 6:57 pm 
Updated: Aug. 19, 2011 10:07 am

How often do you see a good sale price of fresh corn on the cob at the supermarket? I usually only ever buy fresh corn on the cob when it is no more than a quarter an ear. So what happens is you get caught up with that great sale price and get a few too many ears than you really need? Well, I will get to that later but first, how do you cook that great, fresh ear of corn? Here is my favorite and usually, only way I ever cook corn on the cob. Instead of pulling off all of those husks and dealing with all of that silk, leave them on and simple trim the tip end off with a chef’s knife to get off any cornworm mess or unformed kernels. Leave the husk on and put all of the corn into a sink full of water. I will soak the ears in water for about a half hour, letting the water get into the ear and letting the outer husks to get pretty well soaked. Put all of these on your grill, medium heat, turning every 10 minutes or so to get all 4 sides of the ear cooked well. Now you can’t actually seethe corn to know it is cooked, so you will have to go by how burnt the husks are. Seriously, if you use a medium to medium low flame, the outer 2 layers of husk should be pretty well burned. It’s okay, the corn will be fine. Now, using a pot holder, hold the ear by the base and pull the husk off. All of the layers of husk will pull right off with one pull on each side. The silk will usually come right off with the husk, but otherwise you will find it comes off A LOT easier than before it is cooked. Smother this ear in butter and salt & pepper and enjoy. You will find that this corn will be more flavorful than anything you cooked in a pot of water. The dry heat helps to condense the flavor of the corn inside the husk and any burned or browned kernels from the grill will actually have MORE flavor. If you ever had fresh corn at the state fair, this is it!! Save the $3-$4 you would pay at the fair and do it yourself.

So what do you do with all of this extra corn you have now? How about fresh corn the next night for dinner? Basically, for any recipe you make, all you have to do cut the kernels off the cob and use it any other way you would use corn. You can do this with a special device for removing the kernels or just use your chef’s knife and cut down the cob at the base of the kernels. One of my family’s favorite meals from this is corn chowder. A basic soup recipe of thickened stock (a veloute) with an assortment of veggies- celery, onion, peppers, corn of course, and a bit of cream to finish before serving. Awesome!!

Other suggestions, to offer just a few ideas, are Mexican corn, corn o’ brien, succotash, simple buttered corn.

It may be corny, but Chef Cheapo saves you money and helps you eat better.

Aug. 17, 2011 7:08 pm
YOU'RE RIGHT! That was corny, but your info is spot on, chef!
Aug. 19, 2011 10:07 am
I am a corn snob, I don't eat too much of it but I will only buy it fresh picked at either a farm stand or the Farmers Market and then it must be early in the season. I buy enough for a few meals and an additional 24 ears, which I place a meals worth in freezer bags after cutting off just the exposed silk and any excess stalk - no other preparation. I freeze them and pull them out all year long and I oven roast them very much like the way you grill them and they taste just like the first week of August in the dead of winter.
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Chef Cheapo

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Bloomfield, New Jersey, USA
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Zebulon, North Carolina, USA

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Jun. 2010

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Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Kids, Gourmet

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About Me
I am a classically trained chef (Culinary Institute of America 1991), but I am not in the business anymore. My big family gets to enjoy the fruits of my knowledge. We have raised our own pigs and chickens and have planted a garden for our own veggies. As the father of 7 living children, we stay busy all the time and I am proud to say that there is not a fussy eater amongst us. I stay away from processed foods and have been cooking more and more according to the Nourishing Traditions cookbook and the Weston A. Price Foundation principles- more "live" foods. I am the "go to" guy for food questions among my friends. Read my blog at
My favorite things to cook
Southern Italian is my favorite, but I love to try all new things and foods from different places.
My favorite family cooking traditions
homemade yogurt, pickles, hummus and kid friendly snacks
My cooking tragedies
For all the great things I make, sometimes the simplest things can become a mess, like just trying to toast croutons. I am not sure how many batches I have had to feed the chickens over the years.
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