Shopsmith Forums

I've noticed that city-slickers don't know how to shuck corn. Nebraska Cornhuskers aren't much better. Some stores have a trash bin near the corn so buyers can tear off the beards and some stores cut them off because it looks prettier and prettier sells. It's a dead giveaway that buyers and sellers don't know the value of that beard in shucking the corn. You want to remover the leaves and silk in three easy steps. Otherwise you have lots of corn silk that you have to pick off.

I presume there's a Shopsmith attachment for this....

Looks delicious!

Oh-- for a little butter, salt and pepper!

I ate the last of my fresh corn crop yesterday. I won't be shucking any more corn until next year, but I do have a good amount put away in the freezer....without the cobs.

We have probably 3 weeks left here in Utah. I have been buying my corn from the same road side stand for 30 years. Growing up back east (RI, NC and PA) my father always bought from the road side stands. His first question to the seller was always "When was it picked?". If it wasn't picked that day he would not buy it. I have never bought corn on the cob from a grocery store. I too have plenty put away in the freezer sans cob. I even have a little left from last year.

Looks good! But even store-bought corn is good when carmelized (husk-off on the grill) and basted with garlic butter.

algale wrote:I presume there's a Shopsmith attachment for this....

Yes but it is on back order...

Ohgary wrote:

algale wrote:I presume there's a Shopsmith attachment for this....

Yes but it is on back order...

LoL!

There’s another way I love to use. Put the whole ear, beard and all and cook it on high in a microwave for 5 minutes, cut the stalk end off and squeeze out the ear with very little silk, butter and season it and enjoy.

My favorite way is to cut back on the time by a minute, and finish it on the grill with all the seasonings one likes and mark it up to your heart’s desire, or cook it entirely on the grill inside the shuck.