OT: Corn on the Cob
- Thread starter jOmega
- Start date
Sweet Valley in Ringoes will kick their butts! And their Tomatoes are amazing! All grown BY THEM local.
(Disclaimer..never had Kerrs but if local im sure also damn good. Thank you native Americans). .
Yeah but the trick is not to be first but like 3rd or 4th so that troth has been created
Jersey corn, Tomatoes, and Pizza. Will fight to defend.
It's funny that you posted this as I may have actually had corn from there this past week. I'm not actually sure because my wife stopped at a place in Ringoes while getting my daughter to horseback riding and then going food shopping. The corn was excellent, so I'm going to give them the credit until I can go there with her and investigate!
SV is direct on Rt. 202 on the southbound side just across from Rutgers Nursery. They also have a stand going North for the New Yorkers coming back from Lambertville,New Hope .
Old school here. Boil the water, then drop the corn in and boil for 5-6 minutes, then eat with butter and salt, typewriter chomping (left to right). I drive all the way down to Dwulets in Lakewood (and get a round of disc golf in at Ocean County Park) for perfect white, sweet Jersey corn. It's the only place I've found in "northern" NJ that has corn as good as the corn I few up on in SNJ (Gloucester Co) from Duffield's. This year's corn has been outstanding so far.
Wow surprised nobody soaks the corn in husk in the sink then onto the grill. Steams the corn as the husk dries out. Super good. Keeps the crunch.
We just eat that **** plain lol. No S+P needed.
We just eat that **** plain lol. No S+P needed.
For the microwave haters, you can keep your traditional approach. I’m a convert to using the MW method. Keep the corn in its husk and mw on high for only 3 minutes. The corn steams in its own juice and keeps ALL of its flavor (the MW is a convenient and direct heat source… not some kind of artificial shortcut like some treat it).
After 3 minutes cut the stem end at its thickest point and using a folded paper towel (the cob is scorching hot) squeeze the corn out of the husk from the silk end (it is so moist it slides right out). The corn comes out plump and silk free. Just add a bit of salt. You can’t beat this approach for speed, convenience and taste.
Or you can keep to the traditional approach taking 20-30 minutes, the absolute PITA of husking corn, diluted flavor from boiling, washing pots, and the risk of soggy kernels. Oh yeah and picking corn silk out of your teeth for the next hour
seriously give the MW approach a try, I was a skeptic at first but it really works.
After 3 minutes cut the stem end at its thickest point and using a folded paper towel (the cob is scorching hot) squeeze the corn out of the husk from the silk end (it is so moist it slides right out). The corn comes out plump and silk free. Just add a bit of salt. You can’t beat this approach for speed, convenience and taste.
Or you can keep to the traditional approach taking 20-30 minutes, the absolute PITA of husking corn, diluted flavor from boiling, washing pots, and the risk of soggy kernels. Oh yeah and picking corn silk out of your teeth for the next hour
seriously give the MW approach a try, I was a skeptic at first but it really works.