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User Name Thread Name Subject Posted
Charmion BS: Recipes - what are we eating? (1136* d) RE: BS: Recipes - what are we eating? 19 Aug 19

We had a feed of corn (on the cob, maize to you Brits) last night, a variety new to me called Trinity Bicolor. Sweet as all corn seems to be these days, and only a bare whisper of true corn taste. The strongly flavoured yellow corn varieties of my youth seem to have vanished, probably because they ripened later and produced fewer cobs per stalk. Sigh.

Unwilling to set loose a storm of husks and cornsilk in the kitchen, I tried baking the cobs in their husks in the oven. It worked, and now I doubt that I will ever boil corn again.

Trim the hanging bits of corn husk off each cob, and the top of the silk tassel. Fill the sink or a bucket with water and soak the corn for about 15 minutes. Heat the oven to 350 degrees Fahrenheit, and lay the cobs on the rack in the middle of the oven. Bake for 25 to 30 minutes. Using tongs, lift out the cobs and lay them on a heat-proof surface to cool for a few minutes. When you can handle the corn without pain, peel off the husk (it will come off easily, taking the silk with it) and get busy eating.

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