It’s corn season here in Southwestern Ontario and you’ll find stalls carrying fresh cobs everywhere on the outskirts of the cities.
We stopped and picked up a half dozen for dinner the other night and I decided to test out some pins I’d seen on Pinterest.
The first pin in question… de-husking corn without leaving corn silk behind.
One pin I saw said to cut the end of the cob right off while still in it’s husk,
Then you were supposed to just squeeze the corn from the top and the cob would slide right out, silk free…
The squeezing didn’t work, so we tried to peel from the bottom up…
* NOTE: Readers have come back to tell me that I did in fact do this incorrectly. I was supposed to cut the end off (as above) then microwave in the husk for 4 minutes and THEN the cob would slip right out. I apologize and stand corrected.
Okay, maybe I cut the wrong end off?
Cob #2 – cut the top portion of the cob off;
Better, but not by much.
Okay, forget the husking parts.
Next pin I’ve been salivating over is bacon-wrapped corn on the cob.
Wet the cob slightly and then rub cajun spice all over.
Looks good already right?
Wrap with bacon – we used two slices on one cob and three on the other.
I’m typing this drooling like a dog.
Wrap completely in tin foil and twist the ends to seal.
The barbecue for 20 minutes. Turning every so often.
The corn was done before the bacon was, so we unwrapped it and gave it a bit of a grill.
We (Hubby and I) weren’t that impressed.
You can taste a very subtle hint of bacon, but most of the flavour of the corn is lost.
It tasted good – just not fantastic.
We took the last cob and put it in boiling water with a tablespoon of white sugar for 12 minutes….
and it was by FAR the best corn I’ve ever tasted.
Guess we’ll be sticking with tried and true over gourmet?
Have a great one!