Corn on the cob

[metlcutr55]

I brewed in the 80s, read a bit, understand basically what amylase does. I read that fresh sweet corn has some amylase. Has anyone tried resting their sweet corn at say 150 deg F when cooking? Or adding amylase to the water and then resting? Could this work?

 

[OakIslandBrewery]

No idea, I'd say give it a try.

 

[homebeerbrewer]

I had read somewhere that sweet potatoes are much sweeter if you rest at 150F, but I've never tried it. Corn could be the same way.

 

[VApatriot]

I don't know about adding amylase to water to cook corn on the cob, but I find that taking off the silk and grilling in the husk makes it taste sweeter than boiling.

 

[homebeerbrewer]

I do that, and it is much better than boiling. In my opinion anyway. I haven’t tried it side by side, but it does have much more flavor when grilled.

 

[passedpawn]

I've made it every way. No doubt boiling briefly is easier, and tastes fine, but that little char on the kernals is supernice.

I grew up fishing in the midwest a lot and regularly ate corn right off the stalks near the fishing rivers. Still alive to tell the tale. No corn tastes better than that, august and lean and middle of the day and forgot to pack a sandwich.

 

[hottpeper13]

I went to a farm stand and the corn was sold out. The guy asks how many and took off on a 4 wheeler. I called the wife to put on a pot of water and the cobs were in it in less then 30 min from being picked. How do you think it tasted( it was over 20 years ago)?

 

[homebeerbrewer]

Probably wouldn't taste very good by now if you cooked it 20 years ago.