You can't do that!!

[fma_fanatic]

Well, I guess it was only a matter of time before I had a grocery store sighting.

One of the local grocery stores runs Friday specials on their Facebook page and today was a pretty good deal, so I went to get it on my way home. One of the items in the special was six ears of corn in the husk. I usually opt to husk them while I'm at the store, and this time was no different.

I husked my first one and woman came up making a fuss.

Crazy Woman: What are you doing?!
Me:...husking corn...
CW: You can't do that!!
Me: *confused, as I was fairly certain that's what the large garbage can, full of discarded husks was for* Uh...that's what the garbage can is for...

About that time one of the produce clerks came out and was stocking more corn. Crazy Woman confronted him and tried to tell on me. The clerk told her the same thing I said.

This prompts Crazy Woman to find a manager in the next aisle to tell on both of us. He assured her he'd talk to the produce clerk and me. After she was gone, he came over, trying not to bust out laughing.

[XCashier]

Corn loses its sweetness rather quickly after it's husked. The best time to husk it is right before you cook it; it retains the best flavor that way.

Still, whatever floats your boat. And it sure wasn't worth raising the stink about that the woman did.

[Slayer]

I always prefer to husk them riiiight before it goes in the water.

Also, some places absolutely forbid you to husk them in the store while other places gladly place a garbage can. Around here more forbid than allow (which makes sense, it adds to their work and it's not like it's by the pound).

I imagine it depends on what you're used to doing. The garbage can should have tipped that lady off that it was perfectly okay to do that in that particular store. Geesh.

[AmbrosiaWriter]

Actually, my preferred method of cooking corn on the cob is IN the husk. You bake it! Without husking! Keeps all the flavor and makes the corn kernels have the perfect crunch to them. You just have to be very careful removing the silk after (it gets REALLY hot.)

But yeah, as long as you're chucking it in the garbage, and actually purchasing all the corn cobs (which I'm sure you were doing both ) I don't care.

[farmkid]

Actually, my preferred method of cooking corn on the cob is IN the husk. ...

Yes, almost, but -- another alternative:

I carefully strip back the husks and remove the silks, and then fold the husks back over the kernels. Put 'em on the grill, turn as required, and then keep warm in the oven while the burgers grill. They are wonderful!

[Barracuda]

Best way I have ever found to cook corn is to husk the ears, then wrap them in tinfoil with butter, a little seasoning salt, pepper and any herbs you like. Then you grill them, wrapped in the tinfoil. You can tell when they're done by testing them with a fork, right through the tinfoil. It's delicious!

[Argabarga]

The fact I am husking corn as we speak kinda runs counter to your insistence that I cannot do so, doesn't it Ma'm?

[fma_fanatic]

I guess I was going with what I knew - my mom always husked the corn before she bought it.

[AmbrosiaWriter]

I guess I was going with what I knew - my mom always husked the corn before she bought it.

^_^ It's understandable if no one ever told you any different, and momma (usually) knows best in many cases.

[TheCheerfulTreeRat]

I guess I was going with what I knew - my mom always husked the corn before she bought it.

[grins] So do we do the Leg of Lamb now?

[fma_fanatic]

*shudders* no, no lamb.

[Irving Patrick Freleigh]

This reminds me: the Wisconsin State Fair is in two weeks and I plan to spend two or three days there, because one day just isn't enough for all the fair food goodness.

Each day I will visit the New Berlin Lions Club booth at least once for roasted corn. Because the state fair isn't the state fair unless I have corn mush between every tooth.

[AccountingDrone]

*shudders* no, no lamb.

oooo DIBS on your lifetime allotment of lamb!!!!!!!!

I prefer properly cooked lamb to almost any other form of meat.

my favorite way [other than as a lovely stew or curry] is to poke little holes all over it, and stuff the holes with either a sliver of garlic or a spike of rosemary then to marinate it overnight in a mix of olive oil, lemon juice, apple cider vinegar and oregano, mint, thyme and freshly cracked black pepper corns. Next day pat the lamb dry and baste it in a mix of olive oil, mint, oregano, thyme, cracked black pepper and spit roast it until medium rare. You just need to baste it every now and then with more of the olive oil baste to give it a nice crispy outside. Goes really nicely with baby roasted potatoes cooked with olive oil, lemon juice and thyme.

[fma_fanatic]

oooo DIBS on your lifetime allotment of lamb!!!!!!!!

I prefer properly cooked lamb to almost any other form of meat.

my favorite way [other than as a lovely stew or curry] is to poke little holes all over it, and stuff the holes with either a sliver of garlic or a spike of rosemary then to marinate it overnight in a mix of olive oil, lemon juice, apple cider vinegar and oregano, mint, thyme and freshly cracked black pepper corns. Next day pat the lamb dry and baste it in a mix of olive oil, mint, oregano, thyme, cracked black pepper and spit roast it until medium rare. You just need to baste it every now and then with more of the olive oil baste to give it a nice crispy outside. Goes really nicely with baby roasted potatoes cooked with olive oil, lemon juice and thyme.

You may have all my lamb. I just can't stomach it and the thought of eating something cute just makes me shudder even more. I'm one of those 'don't eat cute meat' people.

[ozcatbug]

I can't believe that no one knows the best way to cook corn on the cob. I pull the husk down and remove the silk. Then I place bacon strips around the cob, replace the husk, wrap it in foil and bake it in the oven. The bacon gives the corn a really nice smoky flavour, plus everyone knows bacon makes everything taste better.