yesterday, while makeing sauce for the ribs, as planned, corn finished 1st. i sat down and noticed a different flavor/ taste. told my wife i didn't understand how the corn had a lemon taste. in my haste i put the shaker of lemon/pepper on the table. put it in the bbq sauce. i always use salt and pepper,on corn, but after several ears, the pepper can have a numbing effect. usually blacken everything, eggs, homefries,V8, meat, not fish so much. but the lemon/ pepper flavor on the corn was a different/ pleaseing taste. what special seasonings have you tested, and liked on corn on the cob. had one friend that liked red hot sauce on corn! thank you for your suggestions. told my young grandson not long ago, we learn something new every day.

Some of life's best discoveries are by accident. I am making corn on the cob tomorrow and will try it.

I read somewhere lately of putting mayo on corn on the cob.

Personally, I'll stick to real butter and salt.

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John 3:16
WAR EAGLE!

Been doing it for years, Hellman's, I very seldom use butter anymore one corn, just everything else.

Lemon pepper is also good on sliced cucumbers. It never hurts to experiment or try it by accident. Lemon pepper will give anything a little kick.

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Psalm 23:4

Here's what I do- take your unhusked corn ear & a scissors. Snip off the top about 1/2" above the cob. Then stick it under running water like you're trying to fill up a ballon. Use your fingers like an "ok" sign to seal between the faucet and the corn. Corn will inflate with water. Throw it on the grill for 15 mins. Don't worry about drips. Corn will steam in the husk. Never a scorch mark. Works like a charm.

Lately I've been doing butter and crab seasoning. Corn is pretty versatile, lots of different things compliment it. :thumbup:

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Estilo Mexicano:
Mayo, lime juice, chile powder and salt. Hijole!

Herb butter, which is also wonderful on a steak. Mix softened real butter with minced fresh herbs--basil and thyme are both good, and fresh chives are nice. Chill the butter to firm it up, but not hard as a brick.

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Oh well, what the hell.

lemon pepper on home fries, while frying. for some reason puts slight crust on the home fries.

Grill corn. Lightly coat with mayo. Roll in either grated parmesan or romano cheese

herb butter will be a soon try. the crab seasonings mixed w/ butter and lemon pepper, like the herb butter will be tried.

some good receipt trys. sounds like a must try. glad i asked about peoples choice of toppings.

My wife and I just grilled corn on the cob last night. We strip it then let it sit in water for about 15 minutes. After that you spread some butter on it then set on foil and sprinkle it lightly with Zatarain's Creole Seasoning. Wrap up the foil and grill. I tell you it's so good you'll want two cobs on your plate.

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Ephesians 6 (Armor of God)

I worked summers for green giant cannery in the late 1950`s. We kept a gunny sack of corn still in the husks with a steam hose in it. We would snack on them while canning corn. Buck a hour and all we could eat.

Darn I'm hungry all of a sudden. wonder why?????

and some butter.

Fantastic

This reminds me of that story Sip was telling me about how he and Caje accidentally invented Reese's Peanut Butter Cups . . .

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How God has blessed us!

That sounds good but--DONT ever use garlic salt or powdered garlic--to use as an ingrediant tomake: Egg Salad with. I mistakenly used one or the other thinking it was salt--and though OK the first time--the left-overs were pretty schlecht. I was barely able to force myself into finishing that batch.

I like mayo on a sandwich, but I thought on corn it was just nasty. Same with fries, it ain't right in my book. I like Badquaker's idea. I've used spicy seasoned salts before. Your favorite finely shredded cheese, and herbed butter. Lots of options on corn. Actually, I like good fresh corn just warmed and plain.

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Wayne
Torn & Frayed

I butter my corn on the cob, and then sprinkle a little dry-ground chipotle pepper on it. "Chipotle chiles are smoke dried jalapeños."

I use a different brand, but it's widely available in grocery stores as part of the McCormick Gourmet (spice) Collection.

Chile Pepper, Chipotle | McCormick Gourmet

(Chipotle is also good in black beans.)

I put right on the grill, silk and all. It steams itself and the leaves won't burn.
No butter or salt needed.

Haven't tried it yet but heard it was good and intend to find out soon, but sprinkle powder Ranch dressing mix in the shuck then grill.

I heard they invented jello shots!

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paws for friendship

After an all day bonfire stand corn with husk silk up submerged in water till stops bubbling , rake out a bed of 3-4 in of hot coals lay in corn cover with more coals, outside will be black , experiment with time approx. 30-45 min will turn parts brown like candy corn , have a stick of butter & salt ready. Add beer to wash down.

I am a corn on the cob fanatic, now I have to try all these great flavors. My corn in the garden is only about three inches high. Knee high by the forth of July, don't think so this year. Gotta make a trip to the store, I can't wait to try some of the above recipes.

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Endeavor to persevere. <><

haven't been able to do garlic, cooked green peppers for years. i'll do some hot stuff. but pay for it the next day!! my friend hot packs cresmen red peppers and salsa that only he eats.

Old Bay, with or without butter.

If you have an Atkins or a GNC health food store near you, I recommend picking up a seasoning mix called Spike. You can get it with or without salt, & what it does to so many different foods but especially corn on the cob or popcorn is amazing!

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Lounge Lizard Extraordinaire

I like this:

https://www.youtube.com/watch?v=btZi6EiIXbY

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_It was love at first shot_

deep fried corn on the cob...The end taste result is going to be something of a hybrid between movie popcorn and kettle corn.

a friend likes cinnamon and sugar sprinkled on his.

How To Deep Fry Sweet Corn | TavernChef.com

Sour cream is another substitute for mayo in the above recipe.

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Front sight and squeeze

just received the store ads for this week. bread and butter corn on sale again starting thur., time to wip up a few of the ^^^^^ receipts. thanks for all the input.

Yep, especially if you can get Agria; Mexican style sour cream. Look for it in latino markets. Cacique is a good brand. It's thinner than our goopy style sour cream, spreads easier.
In Mexico corn on the cob is usually field or tamale corn that has been picked while it's still in the milk stage. Super sweet hybrid varieties aren't the norm. It tastes like corn, not sugar. When roasted it's much chewier. I like both kinds but don't eat a lot. Corn spikes my blood sugar worse than Oreos and Coke.

On fries, you have to also have Ketchup to dip the other end in--like the Germans do. I thought dipping in Mayo was a sick idea-till I tried it while eating with some German friends in Bremerhaven--not bad at all. I still do it when eating fries sometimes. Its no worse than using Ketchup.


I KNOW its a matter of taste....

That is a common street snack in Mexico: Corn on the cob (elote) with crema and chili powder. Muy sabroso.

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Not in jail.

Chillie powder

Caje & Sip invented the belly button shots. Gawd, can you imagine the lint, hair and fuzz till they got it right.
OK, I'm gonna go bleach my eyeballs now..........

Tried mayo on fries, didn't like it. Ketchup, blue cheese or ranch dressing are OK. But vinegar is "da bomb!"

Here in Pueblo, Colorado, we eat a lot of Mexican food. The annual Chile & Frijole event is huge. In late summer the chiles are being harvested and chile roasters are set up all over, with the smell of roasting chiles in the air everywhere. We buy chiles by the bushel, freshly roasted, and keep freezer bags full for the coming year's cooking.

Everyone has their personal preferences. Pueblo chiles, Anaheims, Big Jim, Hatch chiles, Albuquerque chiles, and a dozen other varieties. Some are mild, others could be used for pepper spray ingredients. A stew of pork, chiles, onions, tomatillos, and spices (every family has their own recipe, which they KNOW to be the BEST) is called simply "green chile" (or chile verde, if you prefer) and is used as a topping for anything and everything (two local restaurants were featured on "Food Wars" with their "Sloppers", hamburgers and french fries smothered in chile verde, a local favorite).

My corn on the cob recipe is simple. Nice fresh roasting ear with a pat of butter, a little salt, and a roasted chile, wrapped in foil and roasted on the upper rack of the gas grill while the steaks, chops, or whatever cook on the bottom rack. Delicious!

Just for the record, the word is chile (CHEE-leh), not "chilly". Chile verde can be served with beans (frijoles), but beans are not part of the recipe. Ground beef and chili powder have no part in it either.

Thanks guys now I'm hungry for corn.

On the farm on Saturday nights after the farm stand closed we had a wood fire with a super large pot of boiling corn on the cob. We had those big one pound of butter bricks to roll the corn in and salt. Those were the Times I miss.

I've used McCormick Parmesan herb seasoning and found its pretty good on corn and many things. Very easy, just shake it on buttered corn.

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“Look life in its iron face”

Corn plain-nothing on it. Grilled better than boiled.

I just saw a recipe where you boil potatoes in vinegar/water, drain and fry until crispy. Sounds good.

In Baja (way South of the border), they use limes instead of salt on their meat. Tastes great!

OH, I've been making home-made butter. No comparison! Just put 2 quarts of whole cream (whipping cream) in a Kitchen Aid mixer and leave on high for 1/2 hour (Be careful=it can make a mess). Add sea salt to taste!

Makes about 2 pounds.