Corn on the kobb comes in different varieties. The white corn is very sweet while the yellow corn tends to taste more corny. Every color corn has a unique taste. Each corn type has a place in the culinary world for flavor. Sit back and relax as we dive into the maize maze. This article aims to help you cook the perfect corn on the kobb as well as prepare corn into dishes. We want to be transparent with corn and the misunderstanding some may have about this crop.
Corn was breed thousands of years ago from a tiny corn bush called “Balsas teosinte” with tiny single kernel cobs that didn’t get very big. The balsas teosinte looks just like corn. It was breed to grow upward in stocks and produce large yields. Over time this breeding has made the corn we now eat today and is the reason corn is the number one farmed crop. While corn is not the most human consumed crop, it sure plays a big role as the most farmed plant in the world. Many countries have found uses for corn and corn byproducts in fuel and manufacturing.
The yellow Corn
Yellow corn has a strong corn flavor and is great when mixed with animal fats and chilis. Yellow corn can develop a ripe stinky but pleasant corn flavor if prepared properly. Some corn tortillas have this beautiful corn stench and goes great with mexican cooked meats and cilantro and onion. Often you will find yellow corn canned or frozen in large quantity. Yellow corn is softer than white and when frozen can produce soggy kernels. Yellow corn flour is often mixed with animal lard to make tamales. Use yellow corn where the other seasoning are strong or you got spice.
The White Corn
White corn is very delicious on a hot summer day. The white corn is very sweet and crunchy. This corn goes well with dishes that need a hint of refreshing corn flavor with an added crunch for texture. White corn is great for enchiladas that need mild corn flavor. White corn goes good with seafood and white fish.
How to choose good corn kernels from the grocery store
Always open your corn husk in the store. Corn is known for having worms in the top of rotten stocks and lacking quality. If the corn is sold by the piece and not by the pound, open up the stocks in store and remove the hairs. Place them in a bag. You can remove the husks like a banana peel leaving the end attached. Remove the hairs and inspect every kernel for quality. Juicy corn will have big plump kernels that swell. The low quality corn will have dimples and look “sucked up”. Stay away from rotten or dehydrated kernels as they are not sweet or could make food taste unappealing. If the corn is sold by the pound save the hairs you removed so you can purchase them so your not stealing corn products.
The best way to cook white corn on the cob
Step 1.) Peel back corn husk like a banana peel leaving the end attached.
Step 2.) Remove corn hair fibers.
Step 3.) Lather the corn cob with real salted butter 1-tablespoons
Step 4.) Pull the corn back into it husk and seal it up with a homemade husk string. Salt and pepper 1 teaspoon.
Step 5.)Place the corn in the oven or on the grill at 350-400 degrees and cook for 20 minutes. Adding tinfoil saves the butter juices.
No Waste. Animals like corn too
Animals like chickens and dogs love the leftover corn and cob. The dog gets the corn this time. Corn is energy for chickens. They love corn fresh and dried.