Mexican street corn sounds good! Ive never made any but I love those flavors!I love corn but being diabetic cant eat much, I am going to hunt up a Mexican street corn and fix for the wife, will be watching this thread as I may do some that way too.
Microwave here too but no plastic bag needed and no fussing with shucking at all.
Cut off about an inch from the stalk end (do nothing else) and microwave on high for between 3 to 5 minutes depending on how many ears you are doing, four is a good place to start with four ears.
Grasp the silk end with several layers of paper towels and squeeze, the ear will slide out of the husk and leave behind all the silk.
The husk adds or retains tons of corn flavor in the corn, I've boiled, baked, grilled corn for decades and the microwave trick is as good or better than any of them.
I don't eat corn but once a year and as long as I chop through the flat bottom end of the corn after the rounded end turns straight, the cob just falls out clean after microwaving when grabbing the pointed husk and silk end and shaking a couple times.Microwave here too but no plastic bag needed and no fussing with shucking at all.
Cut off about an inch from the stalk end (do nothing else) and microwave on high for between 3 to 5 minutes depending on how many ears you are doing, four is a good place to start with four ears.
Grasp the silk end with several layers of paper towels and squeeze, the ear will slide out of the husk and leave behind all the silk.
The husk adds or retains tons of corn flavor in the corn, I've boiled, baked, grilled corn for decades and the microwave trick is as good or better than any of them.
I love corn but being diabetic cant eat much, I am going to hunt up a Mexican street corn and fix for the wife, will be watching this thread as I may do some that way too.
Really easy. Shuck the corn, straight onto a hot grill, get some char on it to your liking, 10-15min depending on your grill. Remove, brush it with mayo (yeah, really, i thought it sounded gross too...) then season with chili powder, cayene (optional depending on how hot you want it), then hit it well with grated cotija cheese. Cotija is kinda like feta fresh but more like parmesean when drier and grated, I find it in the cheese case near the feta at the store. That 's it, enjoy!Mexican street corn sounds good! Ive never made any but I love those flavors!
Thanks! Thats what I was looking for. Ive heard its real good this way.I do corn many ways , but since you asked about SV ,
If you try it , and use the 170 temp , I would go an hour or so .SV corn on the cob .
I was cooking corn at 182 degrees ( which came out good ) but after watching America's test kitchen , they had a segment on not cooking it past 170 . Saying that after that temp the starch gets tough . They were using a pot on stove / length of cook . So I set the Anova to 170 , vac'd some...www.smokingmeatforums.com
Sounds good! No problems here with finding the cotija..alway in our fridge! Lol. I'll give it a try sometime for sure!Really easy. Shuck the corn, straight onto a hot grill, get some char on it to your liking, 10-15min depending on your grill. Remove, brush it with mayo (yeah, really, i thought it sounded gross too...) then season with chili powder, cayene (optional depending on how hot you want it), then hit it well with grated cotija cheese. Cotija is kinda like feta fresh but more like parmesean when drier and grated, I find it in the cheese case near the feta at the store. That 's it, enjoy!
Since were on the topic of corn....if im doing a bunch for a crowd I do the "cooler corn" put the corn in a dry cooler with no husks already cleaned. I usually do about 3 dozen or more. Bring a big pot of water to a boil then dump in the cooler. Shut the lid and its good for when your ready to eat. Stays hot for a couple hours. Great for when your traveling to somewhere.
Really easy. Shuck the corn, straight onto a hot grill, get some char on it to your liking, 10-15min depending on your grill. Remove, brush it with mayo (yeah, really, i thought it sounded gross too...) then season with chili powder, cayene (optional depending on how hot you want it), then hit it well with grated cotija cheese. Cotija is kinda like feta fresh but more like parmesean when drier and grated, I find it in the cheese case near the feta at the store. That 's it, enjoy!