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Just enjoyed some corn on the cob the other night with some steaks. No better way to celebrate the winding down of summer. For me, they have to be on the bbq, w/ salt, pepper and butter. Or, sometimes with a compound butter (garlic, lime, jalapeno). I love fresh corn. And the leftovers are great in a salad type dish I do with grilled zucchini and red onions.

Note to self: pick up more corn at store today. :)

I think I'm in the minimalist corn-only crowd! I like the way you put that :) If the quality of the corn is high enough, it definitely doesn't need anything else!

Hillary
Chew on That

I love it any way. I also like to grill it and cut it off the cob and add it to a salad. I haven't tried it with sour cream though, that sounds good!

@concreteoatmeal, Oh how I'd love to spend late summer in your neighborhood. Where we live, we have to be very careful not to spend top dollar on field corn meant to feed the livestock. It is so bad that we rarely risk buying more than three or four ears at once and by the time we know we got the right stuff, there isn't any left in the market ;~(

I think I need a more creative "foodie" name...

Definately in the minimalist crowd! My local farms have the best sweet corn. I have developed a relationship with the farmers and they let me know the times the tractors come in from the fields so I can be there to meet them to get the freshest corn. I prefer bi-color with small kernels.

I simply steam the cobs on the stove. I like my corn just heated through with a small amount of butter and a little salt. I have also been known to eat an ear raw, it is that good!

@Markbb, do they coat it with something first? I've not heard of deep-fried COC, and I'm real curious about it!

Butter and salt for me too.

Corn season is on its way out ;_;
I'm a part of the minimalist crowd. I just think a lot of butter and salt tastes odd on corn. It overpowers a nice ear of corn, not to mention makes the eating experience very greasy!

I can see why people like things like cheese on corn and such, but I just love the simple taste of very fresh, peak of the season corn too much to cover it up with anything at all.

Lightly salted. That's all.

Just a light film of pesto on hot COC next to thick slabs of tomatoes still warm from the summer sun and a glass of chilled Barnard & Griffen rose' of sangiovese. Make that two glasses. HEAVEN!

CZKEN.....I think your sour cream, salt, pepper is the best, thats a german recipe, my mom fixed it that way all the time. Another idea is plain yogart, salt, pepper, its also good and good if your on a diet, or watching your cholestrol.

Both as a child and as an adult, I have mostly eaten COC that's been boiled. Occasionally, during the summer, we'd have it wrapped in tin foil and cooked over a campfire. Then, a few years ago, I was watching one of the episodes of the Nero Wolfe series on A&E. Wolfe was both gourmet and gourmand, demanding perfect food. One of the episodes involved fresh-picked COC. He claimed that the "only" way to cook COC properly was to oven-roast it while still in the husk, and that it must be done within hours of picking. The author of the original novels, Rex Stout, knew more about food than his detective, so I decided to try a variation on that method.

My variations were to pull down the husk first, leaving the inner husks attached at the base. This allowed me to remove the silk. Then I sprinkled lightly with salt and wrapped each ear back inside the inner husk pieces. Finally I wrapped the top in tin foil, to hold the top husk together, and oven-roasted the ears. They were very good, much crispier-tasting (not hard) than boiled COC. I've also modified this to do it in the microwave: instead of the foil, I rolled them in wax-paper. They come out a bit crispier than boiled, though not "as" crispy as baked. The entire family likes COC this way, so we no longer boil.

I too am married to a Southern Man. I found that "True Southerners" do not add sugar or salt to the water when boiling fresh corn on the cob, they add about a tablespoon of Dark Karo Syrup! Yummy Sweetness and brilliant color! I am a convert to this method!

Try this method. It hasn't been presented above and it is the recipe of a famous French Canadian cook of the genre of Julia Child. Use very fresh, sweet corn, husk and place in cold water with some sugar - squeeze the juice of 1/2 a lemon, then throw it in the water. Add a tray of ice cubes and cover. Bring to a boil covered, then removed lid and turn the heat off. The corn will be crisp and flavourful. It can be eaten as is, but I prefer to butter, S & P it before eating. I also like to put the cobs on some paper towel to absorb any water. I would love to hear any feed back if someone tries this method.