Fresh Summer Corn 10 Ways | Elote, Corn Gratin, Corn Chowder & More!

[@chrismullin8304]

I’m actually not surprised Chef John is part of the Illuminati. Great recipes John!

[@rezrider21]

The silk hack is incredible

[@jps0117]

Chef John's voice and humor soothes my troubled spirit.

[@Jaydoggy531]

Anyone else have their favorite local farm where they get the best corn possible, and you are so excited for this vid?

[@hickmanma]

yes!!!!! yes! and yes!!

[@thekatinator1926]

YES :)

[@sandracampbell4708]

Lol! I drove 2 hours yesterday and broke down on my way home plus a bunch of extra stops for the best corn in the world. Not so local anymore.

[@itsnotme3882]

I go there to cruise for Karens

[@sorenaleksander2670]

The scallop dish was utterly gorgeous!

[@joecooksey4331]

I'll give the Mexican grilled corn 100 thumbs up. I made it last night and it was fantastic. Instead of boiling I microwaved it 3 minutes for 2 cobs unshucked. I then shucked the corn, oiled it and roasted it with pecan wood and charcoal until medium charred/toasted. I would suggest one addition to the mayo/chile sauce... about 1/4 chopped cilantro. It was DAMN good...

[@Nyx773]

Cilantro is the devil's lettuce

[@celianeher7637]

Thanks Chef John for the wonderful recipes as I currently have tons of corn. Living here in Germany apparently the Germans consumption of corn is high but I live to cook for friends and you're an inspiration. 🇯🇲🇩🇪

[@leonhardable]

our consumption is pretty low to average from what i feel like. the gazillions of corn fields all get wasted to make "clean" fuel (E10)

[@glw5166]

Are you a Jamaican in Germany? Exciting!

[@MichaelaH2059]

Corn on the cob is delicious with some butter and Chesapeake crab seasoning. YUM!!

[@AccidentalTradWife]

Chef John is a national treasure

[@erinchamberlain1315]

I just really enjoy your channel. You have such a wonderful sense of humor and outlook! You make some really good looking recipes that appear to be fussy but in a very simple, elegant way. I appreciate you!

[@theresakelly4609]

Means 'little hallows" ... Just havin' me drooling here. You are Amazing!!!

[@m.c.3640]

I love watching these videos. FYI, if you have a bundt pan, that works as well when you strip the cob.

[@thekatinator1926]

Good tip! Everyone lend May an ear! (Aw, shucks, was that too corny?)

[@wheezysqueezebox7651]

I'm definitely going to try that Mexican corn recipe, the next time I barbeque, and the Bacorn, because my son loves bacon, and I love cheese and cream! Thanks! 👍💙💚💛🧡❤️💜🌽🌽🌽🌽🌽🌽🌽✌️

[@lanesniderchannel]

That 2nd recipe for the Mexican (street style) corn is FANTASTIC. We make it all the time! All great ideas! Thanks, Chef!

[@susie2739]

IMO Long Island NY corn 🌽 is the best. The salt in the air and great weatherakes it great !!

[@marianlincoln9008]

Corn silk has anti-inflammatory properties and can be made into a Tea to help with swollen joints and painful inflammation from arthritis and other dibilatating conditions of that nature.

[@OldSalior44]

John you crack me up. Thank you so much.

[@peacefulpear8]

I'd love to see you make Albondigas

[@Infinitebrandon]

I really don't want to try a scallop again but I'm extremely confident in you chef John. This recipe might change my life. Ty

[@senorasarahCDMX]

I live in Mexico City and I 100% approve! The couple of shortcuts you take get similar flavor the the street version, and a lot easier. Fantastic!

[@asmaa_vlog_85]

Even though we can't see your family, I can feel that they are proud of you in every way, I really watch everything you do with admiration, I hope I can find the strength to do these things. ♥️♥️♥️

[@KomboEzaliTe]

This is a bot that posts nonsense messages that have nothing to do with the video in an attempt to get people to click to it's channel.

[@mmemagoo9835]

Another great compilation! Thanks again, CJ CO's. Appreciate you!

[@jarred267]

so @1:48. the silk does not run all the way to the base of the cob. Each kernel has it's own silk, so they are all different lengths. Cutting the base of the cob off works because you're tightly gripping the tassel at the top, and pulling all the silk and all the husk away at once.

[@Infinitebrandon]

I was addicted when I saw your polenta lasagna recipe and this was all great, as always. As a native American, corns everything. Would to have seen some blue or red corn but thanks again chef. Par excellance!

[@mariek5226]

Great tip for getting the silk off easily. Thanks!

[@musigalglo]

Made the fritters - 10 out of 10 - would make again

[@Inveggible]

I feel so relaxed watching chef Johns videos

[@cherylanderson3340]

(For all in tents, and porpoises)- that corny tip to foil corn silk is brilliant!

[@spritelybird]

You're so fun. I love your good natured mean jokes.

[@ABetterWeapon]

Corn cross-pollinates with everything, including grass, which corn is. The weird kernels are caused by that. It's a hybrid.

[@proverbs2522]

I love all of these recipes. I really love corn

[@TheRukisama]

Oh man, I never knew how much I'd missed corn.

[@chrisitinabobinski3798]

The credo and Greek look great❤️

[@susie2739]

I'm going to try the corn and crab 🦀 soup!!

[@chuongmadore5844]

Hi shef John from New Hampshire! Thank you very much for your wonderful recipes. My family and I will go to camping vacation in Maine in August. Your video came in perfect time. Im going to make a Ba corn and corn fritter. Once again, thank you very much for sharing your wonderful experience cook!

[@mrjason9382]

Looks fantastic

[@XxShellyW13xX]

When sweet corn is grown too close to plain field corn, cross pollination occurs, resulting in darker kernels appearing. It's fine to eat, but do not eat the field corn by the cob, it's tough to bite off the cob, and relatively tasteless. This corn is grown for animal feeds. An easy way to tell the difference between field corn and sweet corn, go by the color of the tassels at the top of the plant. Field corn will have red colored tassels and sweet corn will have white colored tassels.

[@lisapop5219]

Isn't field corn also used for cornmeal and hominy?

[@710LENNY]

Years ago we stopped at a road side corn stand and bought what turned out to be field corn. Yuck. It did, however, make the best corn relish I have ever managed to make.

[@XxShellyW13xX]

@@710LENNY at least it wasn't a complete loss! I'm glad you found a good use for it. I bet it was really good, because field corn would be able to withstand the pickling process without breaking down. Good for you!

[@710LENNY]

@@XxShellyW13xX I think it was the corn starch. Most homemade relish tends to be a little watery, and this had a nice viscous consistency. I think I avoided any discussion about what was in it though.

[@XxShellyW13xX]

@@lisapop5219 that I'm not sure. Makes sense to me though because field corn is a tougher kernel, and would be able to withstand the drying and grinding process because it doesn't contain the amount of sugar that sweet corn does.

[@janesmith3893]

Nothing beat fresh corn on the cob without the husk of course. Just eat as is. It's sweet with all the milk and none of the nutrients have not been compromised. It's so good and much better for the body this way. Love your channel.

[@rebeccacorriveau8090]

Can you make a zucchini episode? My zucchini garden is growing like bunnies!!!!! Ya summer fresh veggies 🥗😁

[@Tammy-un3ql]

Great Video, Thanks!

[@theresawitthoeft2989]

Chef John, you should try Gochugaru, Korean red pepper flakes.

[@wmarkoe236]

Dungeness Crab? You just stole my heart connected to my stomach😉

[@irenaoreskovic8339]

A very best corn recipes thank you 👍😋😋😋😋💕🇺🇸🇺🇸

[@cyndifoore7743]

I just bought some fresh corn yesterday, gotta try recipe #2.

[@gnomespace]

Well John, the question on the kernel colors is apparently this. I am not a farmer, but my mate is an evolutionary biologist and has interesting info on that. Each kernel is a separate entity, originally from a tiny flower produced by the "mother". As such mom can contribute different genetics to each flower. Also as they are all individual flowers, they can all be fertilized by different "fathers" pollen, which will obviously vary somewhat. After those common genetics are factored, there is also stuff going on inside the DNA. Transposons, aka 'jumping genes' can unattach from one part of the DNA strand and reattach somewhere else, which either changes the gene altogether, or interferes with some of its normal abilities. In this case (as in my mates PhD thesis, Dr Caitlin Coberly) the interference is with color. DNA chugs along, gets to the instructions for its base color and runs into a variation. If you are interested, the Nobel Laureate who discovered this is Barbara McClintock, and it is on this that all genetic engineering is based.

[@along5925]

It's good of you to have taken time to write that! I found it very informative and quite interesting. So I got some great recipes, and learned a little corn genetics. (Will make for good cookout chitchat! )

[@Homer-OJ-Simpson]

I would compare Cotija cheese as a Mexican version of Parmesan Cheese but milder.

[@hickmanma]

hi Chef John! We made the Seared Scallops on Fresh Corn Cream today after picking up first of the season Butter & sugar corn from the Syracuse Regional market as supplied by a favorite farmer located in Bville on Route 370. thanks for all you do for our eating enjoyment! we're adding to our standards!!! 🙂

[@lmnopgr]

laughing out loud.... as always. ENjoyyyed. 🥰

[@10mdeliciousrecipes]

Thank you so much!😘

[@janeydoe1403]

I love garam masala. Thank you for these recipe ideas! Looking forward to trying the Ba'corn with my son and I think I'm going to have to "suck up" having to eat the chowder all by myself. Neither of my kids are crab fans. But both love Indian/garam masala so I think I've found a yummy new side for bbq season. :) Cheers!

[@006pennylane]

Chef John, I love corn but have been using tinned corn for years following a disasterous struggle with a fresh cob. Your demo, with a fresh corn cob, was a revelation - almost a mystical, out of body, experience! Why didn't I think of that, I thought? The answer came as if from a voice from heaven: ' you (meaning me) are not a genius, like Chef John! '

[@jeffhaddox2239]

It was worth watching the whole hour for the silk removal trick he showed in the beginning 👍

[@michellezevenaar]

The bak corn looks delicious! It looks like a great pot luck dish!

[@RC2214]

This would also be good with adding potatoes to this as well

[@azimuth4850]

Wow. Thanks for the recipes, you da man Chef John!!!

[@bat2293]

_Creole Crab & Corn Chowder_ ... I see what you did there. Saved the best one for last. For fans that want to go straight to it, it begins @50:48 .

[@chefjoesplaylists2565]

Better to cut the cob in half lengthwise, but half way through, then fold and pull the kernels off in clumps. A spoon works here, too.

[@08Stella]

Chef John!!! How have you been? Yauza. More than 4 million little miracles are now following you... how does it feel? Congratulations. I remember when it was a few thousands of us... all, with our little freakishly small wooden spoons ready. He-he... xx...

[@Infinitebrandon]

Love everything so far but I've never liked scallops even though my dad was an excellent chef. Them and calamari are the only seafood i wont eat but Making sure they're dry and seared. 🤔 I believe you as always chef John, especially when you pair it with beer. I'll try this 🤙

[@conniegray3272]

Yum 😋

[@mrholst1980]

You're just awesome!

[@jomercer21113]

cutting corn kernels works well in an angel food pan

[@karricompton]

I made bacorn after seeing the recipe in another recent Chef John video, and I have to say, it wasn’t as good as I had hoped. And I made it exactly the way he did. Doesn’t happen to me much when trying Chef John’s recipes.

[@angelalane1307]

Try a little more garlic, and maybe get another opinion...i.e., "What do you feel is missing?" Grilled chicken, asparagus, a little chopped shallot, and try,try again! 😊

[@angelalane1307]

And I like slightly smaller scallops, and just a touch more seared...

[@mjz16]

I love watching your videos even though I don’t do meat most dairy or ovo-not really vegan cause I can’t really satisfactorily sub queso fresco or lobster 🤣. But, I’m constantly looking for cream subs, aside from milk subs, and I’m so gonna try corn cream 👍🏻. Thx!!!!’

[@janielewis1475]

We microwave the corn also but cut the end off first and run a little water in it first.

[@elvisneedsboats3714]

Chef John - “Just because I added 2 teaspoons of chipotle doesn’t mean you have to”. Me - *adds 1/32 tsp chipotle*. My husband: “ Why is this so spicy???!!! Are you trying to kill me???!!! Me - *heavy sigh*

[@XxShellyW13xX]

The puns were hilarious 😂 😃 😄

[@angelalane1307]

The Ba'corn with the corn crrream...🤔 and grilled chicken...😛😊

[@cindygourlie1901]

Love this! Just one question about the corn cream. Could you do a corn and veggie stock on this? Not a vegetarian or anything. I just wondered if you could get extra flavor from using the leftover corn cobs in a stock? But huge fan of your content. Really the best!

[@pookarah]

Corn cob stock would definitely be awesome for that

[@BetSeeBoo]

🤣Lol "...and other than the bacon, this is really a vegetarian dish." hahaha .... He's such a funny guy!

[@astridhamilton116]

WOW !

[@jadisonica1083]

Bacon bits are the fairy dust of the food world.

[@dangbabby1092]

Chief John I’ve been listing to your podcast A++ Very enjoyable I’m almost worried your going to run out of funny stories. Except, I really don’t think you will. It’s funny that an introvert that always wanted to stay in back of the kitchen is actually a super entertaining front man!! Keep up the good work I’ll keep stealing your recipes.

[@frewmomma226]

Wait… he has a podcast???? Awesome.

[@geraldinefields1730]

46:48 Corn Pudding,,,the maximum flavor is perceived between warm and hot. I get that.

[@ruthwilson1647]

Love your channel! can you share the brand of flatware you show in your videos? Its so pretty. Thanks!

[@merewhittle]

Add pepper jack to the corn casserole to bump it up a notch!

[@Gigi-fv9ky]

Where I live in the Pacific NW, prices for crab and scallops have gone through the roof. I used to eat Dungeness crab a lot, but at $17+ per pound, unshelled, so that's mostly shell, and scallops nearly $40 a pound, they're not on the menu any more. Too bad because the corn and seafood recipes sound amazing.

[@beachgirl6565]

When I had to shuck corn when I was young I wish I had a microwave. My mom canned corn & those silks are hard to remove.

[@pattyhoskins5099]

💜🌽💜 Lovely Chef John💜🌽💜💐💜🕊️💜

[@bubbaray_1968]

If you have a bundt cake pan it works great for cutting corn off of the cob. Bonus: only 1 dish to wash.

[@proverbs2522]

I have an answer to your corn kernel question. As I learned about corn gardening I found out how not to grow corn. You do not mix corn species together because each kernel is a separate seed that gets individually pollinated and in order to assure the whole corn cob is one breed you must plant either only one kind at a time or plant different species very far from each other. The reason one kernel is a different color is because it was pollinated by another species by accident. So plant only one breed at a time if you area home gardener or plant far apart or possibly plant one type and then plant another several weeks later, but this way isn’t a guarantee.

[@andreaswetmore3915]

Would xanthum gum thicken the batter and make frying abit easier?

[@fionadonkin5071]

Do turnips tate like scolapes cos I don't t eat shell fish ,I'm a vegetarian, so I do make the sauces and I try to experiment with vegetarian alternatives

[@bobtaschler4561]

cavatelli means carved or hollowed

[@eespinosa64]

The rusty spot is the corn's pop-up timer.

[@pinkcashmere7071]

You tell them microwave maker, I have never used those buttons either!

[@ChippiSweet]

I tried the microwave technique and I will never boil corn on the cob again! Like it with no butter or salt. Just sweet goodness!

[@belindagalle97]

(Chef John you probably already know but some people do not.) So FYI Parsley is more than just an embellishment. In case you’re wondering what that sprig of parsley is doing on top of your pasta, it is meant to be chewed. Like mint, parsley can freshen your breath if you nibble it. This herb can also aid your digestion, so the next time you see fresh parsley on your plate, don’t ignore this little courtesy from your chef - make use of it after eating!

[@cherylanderson3340]

Parsley also contains protein!

[@iphatbass]

Can I use canned corn for this quick creamed curried corn?

[@mse1333]

Love your channel, but each silk strand connects to each kernel, so cutting the bottom does not release each silk strand

[@normaseledon3215]

Perfecto indeed, Chef! I have this corn all the time but the addition of smoked paprika... next level! Que rico! Gracias! Please keep building your Spanish word repertoire!

[@ramonacoppola7538]

Oh Thank You I let the corn cool until I can cut it off the cob and take any juice from the cob into a small skillet in butter with a tiny bit of olive oil add any spices heat ENJOY Thank You Many Blessings 😊👍🙏

[@stevenlee9925]

The orange kernels are cross polinated with field corn

[@godspeed2939]

👍👍👍👍👍

[@BridgesDontFly]

Can you show us how to make corn into fuel next? J/K

[@goatface6602]

Find a moonshine recipe 😀!

[@willnottel5598]

the real problem with corn on the cob is that most people don't just wander onto their encroaching on their property and take the ripe corn from it.

[@patcavasin5947]

Thanks for the tips...quick question, what is the difference between chowder and soup? Thanks

[@emeralddarkness]

All chowder is soup, but not all soup is chowder. Chowders are thick and hearty soups and use milk or cream, thickened with something like roux.

[@heartSLB]

47:55 Can you make this sweet? Like a dessert?

[@710LENNY]

Where I live, that was about $32 worth of sea scallops. Don't expect me to share.

[@lisapop5219]

My brain is trying to come up with something to do with the corn bits left after straining the corn. Any ideas? All I could think of was some kind of fried corn mush or hushpuppy.

[@christophermccauley4113]

It's mostly fiber. Maybe it could be added to a tortilla or baked into a chip.