Monday, August 23, 2010

Eating Corn on the Cob

Anyone else eat corn on the cob one row of kernels at a time? Anyone? Please don't judge me because I do it that way. I can't tell you how much grief I get for it. My husband thinks it's freakish and wrong and says I look like a typewriter eating corn. He makes fun of me each and every single time corn on the cob is on the menu—it never gets old for him. The habit started in seventh grade, when I first got braces. But now I do it because I have jaw problems, and it makes my jaw muscles less sore to nibble off one row of kernels than to open wide and go at it like normal. Besides, my method is so much more neat and orderly, and I just don't like the feeling of having bits of corn stuck between my teeth. I can't be the only one with this particular quirk, can I?

Anyway, usually I avoid the issue altogether…

Corn & Poblano Chowder
Printable Recipe

2 tablespoons (¼ stick) unsalted butter
1 small yellow onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 ½ quarts water
1 bay leaf
1 small sprig thyme
Kernels from 6 ears corn
¼ cup heavy cream
3 roasted poblanos, julienned
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium heat until hot but not smoking. Add the butter, onion, and celery and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the water, bay leaf, thyme, and half of the corn. Bring to a boil and simmer, stirring occasionally, for 25 to 30 minutes, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Return to the heat and add the cream, poblanos, and remaining half of the corn. Bring to a boil and simmer, stirring occasionally, for another 20 to 25 minutes, or until the corn kernels are tender. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 4 to 6 as a first course. An absolute must for summertime, when corn is at its peak. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. This is a vegetarian soup.


Irina said...

If you got it from your braces day, how come your mother does this too? Anyway, you hubby needs to learn to deal with it.

Melynda@Scratch Made Food! said...

I typewriter my corn too, but it is more than one row at a time. I do take a full bite. I love corn on the cob, and it is just fun food. Enjoy!

Anonymous said...

I am obsessed with corn on the cob, and chowder as well. I just this weekend made chowder (although mine did not feature roasted poblanos!).

If you are a corn lover you HAVE to try two products from this salt company, Salt Traders.
1. Vanilla Salt (for corn on the cob)
2. Cherry Wood Smoked Sea Salt (for chowder)
Absolutely incredible!

Delicious Dishings said...

I sometimes eat my corn typewriter style -- joking around at the table -- but I've never eaten one kernel at a time. I'm trying to envision how to even do that. Ha ha. I actually love cutting the corn off the cob and sprinkling it in a salad. And a chowder is a fabulous idea too!

Lucy Vaserfirer said...

I eat one row at a time, not just one kernel—one kernel at a time would really be crazy!

Anonymous said...

I've been eating my corn this way since 2nd grade when I first got braces too - and everyone thinks it's silly. My best girlfriend thinks it's cute and my husband laughs about it.

:) michelle

Brenda said...

I have to say I am happy to meet a fellow "freak corn eater." My husband also gives me hell, non-stop about my tidy way of eating corn. Another admission: I never had braces, so I think I'm just flat out neurotic. This chowder looks great. I love the play on Mexican rajas - one of my favorite flavor combos. :)

Anonymous said...

I was searching to see if there is anyone else who eats corn one row at a time, like I do - and there is! I too find it orderly and efficient; I pull the entire kernel out so there is no "skin" between my teeth. Very satisfying!

Anonymous said...

Yes! People shouldn't knock it until they've tried it.

Eating one row at a time changed my understanding of corn on the cob. The bits that are left when eating it normally are really bits of the kernel (the good stuff) and I had always thought it was part of the cob.

When eating one row at a time you pry the kernels loose from the cob several at a time and it is easy to get a good quantity of kernels. The kernels stay whole until you bite them with a satisfying snap and burst of flavor and nothing gets caught between your teeth! It's the only way to go.

I only regret that to start I have to eat one pass normally to make room to pry the single rows off. Anybody have the answer of how to start one row a time?

Regardless, try it!


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