For the Best Boiled Corn, Don’t Boil It At All | What’s Eating Dan

[@pluotfarmer]

A fourth method, not mentioned, was discovered by me as a child after having lost my two front upper baby teeth. Using just what teeth you have proceed to gnaw off kind of a straight row of kernels. You then to use your bottom teeth to break the kernels upward row by row. This leaves a perfectly clean cob (Except for that first few rows) and is still the method I use today at 73 years of age.

[@gordol66]

That's just a typewriter method, line by line rather than several lines at a time.

[@cblrtopas]

Hey, I also do this!

[@janiceisaacs6755]

Yes! I knew there had to be others!

[@janiceisaacs6755]

@@gordol66 no, it isn't. This way you get the entire kernel, not just the top.

[@zimmejoc]

This maximizes the eating of the kernels. It also takes longer to eat so I enjoy the corn more.

[@davemcbroom695]

Iowa boy here with my two cents worth. Corn doesn't need to be cooked, just heated enough to melt the butter. Dan is correct with hot not boiling water. other ways are the microwave (my favorite ) or on the grill in the husk. Nuking the corn out of the husk saves time because you don't have to wait for water to boil and then you have to clean a pot. we will often walk the field, husk and eat the corn right off the stalk.

[@adedow1333]

Yummy 🤤

[@senior_ranger]

Fond childhood memory -- sitting in a cornfield, pulling ears and eating them straightaway. Best corn I ever had!

[@nicolew6904]

What's your microwave method?

[@CallieCatCuddles]

Take it in the house and slather on really thick good quality sour cream, add your s&p and other seasonings! You'll be amazed at how the sour cream stays on the corn - unlike the butter - so you get it with every bite. So delicious!

[@davemcbroom695]

@@CallieCatCuddles I've heard about mayonnaise . Can't wait to try sour cream!

[@barbararoyal6139]

You not only provide very helpful information about food, you also make me smile & laugh and that’s a wonderful thing!

[@GeoffreyBangers]

My wife and I are typewriters thru and thru, but our 3 year old daughter is definitely an anarchist. We'll always love her... We just hope she grows out of it.

[@mahoneytechnologies657]

On eating I use to do the Typewriter, but after doing some machining I switched to the Lathe Technique. Either Way I enjoy corn! I live in Germany now and corn on the cob Has become popular the last few years’, lucky me😀

[@mahoneytechnologies657]

I lived in Taiwan for a while, waiting on the Bus I would buy an ear of grilled corn and eat while waiting, I did the same in Japan but it was a roasted sweet potatoe, potatoe buried in small Hot stones to cook, all good!

[@tylerschmidt9234]

It's all about a consistent typewriter bite that produces a clean, either square, or triangular cross section. So satisfying.

[@davidanderson8354]

To butter your corn we always spread a thick coat on the last slice of a loaf of bread (any slice will work) then hold the buttered slice in one hand and the cob in the other. Use the slice to butter your cob. You can add butter and pass it around and then you don’t have to dedicate a slab of butter to corn only use.

[@deanronson6331]

Try something new: Use Greek yogurt or cream cheese instead of butter, plus jarred garlic and a mixture of various spices you have in your pantry.

[@rosalindhendricks6337]

Brings back memories. We lived in fertile Illinois years ago and had a huge backyard. Huge cornfields across the road. We decided we could have a huge garden including corn. We had a beautiful crop of corn. When the stalks finally started to produce corn, I would go out there to find our supper. I’d find the plumpest ears and gently toss them on the manicured grass. After I thought I had plenty for that nights meal I went to the yard to pick them up and discovered that PD, our Westie boy had grabbed one and had peeled back the husk and was eating the kernels. Don’t remember if it was typewriter style or not. That dog would go to the garden on his own and pick his own green beans.

[@DjinnRummy]

Lol love that. I have a terrier that loves to pick and eat his own strawberries. I can’t get mad cuz it’s so darn cute

[@austinschlatter4726]

Sweet corn farmer here, been doing it for years. We grow Ambrosia. I usually have 2 or 3 ears in the field raw. It will never be sweeter :) Also when cooking corn, we put in it hot steaming water (180F maybe?) for 3 minutes. That's it. Have a great day everybody!

[@angelarex9497]

I completely agree with raw. If I really want to have melted butter, I follow your 2nd option, but that's not often, as I find it detracts.

[@drummerlovesbookworm9738]

I taught all my kids, and now my grandkids, to start the pot of water, go out and pick your ear of corn, shuck it in the garden, and then race like hell back to the kitchen to drop the cobs in the boiling water before the “sugars change.” The kids end up in a laughing, breathless heap on the floor and we all swear it’s the only truly perfect way to cook corn on the cob. 😂🤎

[@vittoriabakes]

I just made esquites the other day. One of my favorites to bring to potlucks! A really great way to get the corn off the cobb is to use an angel food pan or bundt pan. Pop the end into the center hole and cut the kernels off. They fall into the bowl.

[@Thommadura]

I might make esquites with frozen corn but I am not going to waste my Fresh Grown Just picked corn to a casserole. If corn was meant to have cheese on it, it would grow that way!

[@wildshadowstar]

If you’ve got one, use a Bundt pan, stick the ear of corn in the center hole, and cut down on it, letting the loose kernels fall into the pan. This works great if you’re cutting a lot of corn off in order to freeze, and the Bundt pan allows for quite a bit of collection before you have to empty it.

[@laurao3274]

Genius!

[@dennisdobbs1493]

I saw a video of a lady using a bundt pan but she pushed the corn thru the hole which cut off the corn and the cob dropped into a bucket underneath

[@mala3isity]

My mom did this, too. :) But she did it hot with a cold, wet washcloth as a cornholder.

[@lindacarlson7294]

I tried that and the knife made too many scratches in my bundt pan. Then I purchased a couple of types of corn peelers and they both work better than knives.

[@josephgaviota]

Very interesting idea!

[@melissawolf215]

I like to throw the cob in the silk and husk in the oven for 20 minutes to a half-hour. It roasts and the flavor and moisture that is in the silk gets into the kernels. The flavor becomes this intensely corn flavor that you really want. It’s so good that you don’t need the butter but a little kosher salt will bring out the sweetness of the corn. Amazing!

[@Just1Spark]

Nice. What temp?

[@luvlivefoods]

What do u do next? How do end up with warm corn free of their silk and husk?

[@tobiolopainto]

Nero Wolfe the Rex Stout character and gourmand recommends putting the corn in its husk into the "hottest possible oven" (550 on my stove) to cook for 1 hour. You shuck at the table. This corn doesn't need salt or butter. Everything is caramelized, no doubt. And your name is almost his name!

[@travissimpson7061]

I am all three types of corn-on-the-cob eaters. I switch it up without knowing. A friend brought this to my attention once at a bbq and since then, I notice how I chow down on that lovely, second favorite yellow food. And yes, Yes, YESSSSSSS!!!! I AND ALL OF YOUR AND ATK/CC FANS ARE MORE THAN ECSTATIC AND EXCITED THAT YOU GUYS ARE ALL BACK IN OUR FAVORITE OFFICES & KITCHEN!!!! HUGS OF LOVE MY KITCHEN BUDDY🥳🎊🎉🎊🥳🎊🎉🎊

[@KEM451]

Start off as log runner on each end, that clears the ends as handles, so to speak, to hold the cob. Next, a typewriter clearing off an entire length of rows. With a clear set of rows along the length, now I can go in deep with my teeth as a log roller and not get corn all over my chin and nose. Works perfect every time.

[@BbGun-lw5vi]

This is so smart!

[@brianaomundson]

Fuuuuuuc* I never thought I'd meet anyone who eats corn the same way I do! Damn, good description!

[@Angelhorselady]

Meee, tooo! Yum!

[@michaelcuchinelli5598]

I would do the same thing and it strips the ear clean every time. Everyone else always has a messy ear with kernels left all over it.

[@digitalranger4259]

Best way to cook corn: Leave the husk on, place on BBQ grill. When the husk chars, rotate to an uncharred portion of husk. Repeat until husk is completely charred all around. Corn is done, and delicious. Bonus: Most of the silk burns away.

[@carolgiffen8203]

Agree! If it’s raining outside a 425° oven does pretty well, too. No char, but silk is gone. I’ve done the boiling method and Dan does not exaggerate when he claims 30 mins to keep it hot.

[@digitalranger4259]

@@carolgiffen8203 Can't tell from your reply, but I'm not hating on Dan's method. Mine is just easier and quicker for BBQ season.

[@MichaelClark-uw7ex]

Exactly! That is the only way.

[@Yawles]

Iowa farm-fresh 65 yr old boy here. I always boiled sweet corn until about 5 years ago. I discovered the previously mentioned grilled method. The difference in taste will inspire you to discard that old boiling method. I agree with the previous instructions with my minor tweak of soaking husk-covered ears in water for 30 minutes or so. A $3 five-gallon bucket from Menard's is great. Open the husks slightly, to let water down in an any bugs out. Lay the bucket on edge, the stack the ears in the pail like cord wood, opened ear end towards you. When filled, tip bucket upright and fill until ears are covered - corn ears, not yours. After soaking, grill until you can't stand it any longer. The flavor pop (pun not intended) is unbelievable! Boiling seems to leach out (or is it dilute?) much of that great farmland freshness!

[@lspiegel5704]

Some of the delicious corn burns too. Try soaking the cons in water first, pat dry, then grill.

[@megaj9175]

Wow. My parents have cooked corn this way my whole life. It’s always cool seeing old traditions around food get explained with science

[@fletchoid]

I am a typewriter. The reason: Eating corn jams stuff between my teeth, and gets stuff on my moustache, which is uncomfortable and messy. After you have typewritered the first row of bites, the subsequent rows are easier to access at an angle that shoves LESS stuff between your teeth and on your moustache. Log rolling maximizes the teeth stuff and moustache debris. Corn anarchy is just insane, chaotic and wasteful.

[@DeRien8]

I haven't eaten much corn off the cob since growing a mustache, but I mostly logrun. Have a bunch of blanched corn in the fridge right now, maybe I'll try and compare.

[@zoran123456]

I use knife and "peel" all the kernels along with the part of the "meat", and just it eat with a spoon (and little bit of help with my finger).

[@KEM451]

STUFF ENJOY as troy!

[@MrEazyE357]

You don't have to explain yourself. Anyone who doesn't typewriter are the ones with some explaining to do. Weirdos.

[@mala3isity]

@@MrEazyE357 LOL

[@GeorgeSemel]

Well, what I do is simple I get the water boiling I toss in the cobs of corn, when the water returns to a boil it's done. I never had anybody say my corn was overcooked. Good Butter and the Salt of your choice, of late I have been using sea salt. Corn on the Cob along with homegrown tomatoes is two of my summertime favorite things, along with a rib-eye steak.

[@LibbyRal]

I'm betting it takes about two minutes to come back to a boil, which is how long I time the corn when I toss it into the boiling water. Then I turn it off and for some reason, even the ears that stay in the water ( because we eat more than one ear at dinner and want each one to be hot enough to melt the butter) it's never over cooked.

[@renerev5520]

A friend of mine makes a killer corn and tomato salad. Add lemon or lime juice, garlic, touch of mayo, s&p, voila!

[@alanhandleman6513]

Though I haven't been back there in 30 years, I was born in New England, which my mother claimed to have the best sweet corn anywhere. During the summers, we would go out and buy it (and other veggies) from a place where they actually grew it. It was freshly picked. My father explained to me then about how the sugars turn to starch, and why it was important to buy the sweet corn as fresh as possible and enjoy it as soon as possible. You have confirmed for me that my father was right.

[@tamiwithani]

I'm from Trinidad, there's a time of the year (can't remember when) when there's lots of vendors selling corn roasted or boiled over a wood fire on the spot. It's a big part of Trini culture. I'm definitely an anarchist. Side note: Dan, you need your own YT channel. Not enough Dan on American's Test Kitchen.

[@shadebug]

Yeah, I wanna subscribe to Dan but can’t. The rest of ATK feels like infomercials

[@andreventer8734]

Been doing the microwave cooking in thin skin of husks and wrapped in one sheet of paper towel for years. Works like a charm. We find it tastier than when boiled in water - and quicker

[@allanmuller3486]

Fully husked and wrapped in wax paper works well for me (I don't like trying to remove hot husk after microwaving).

[@Hiltechshipwrights]

Aaah, microwaves zaps any beneficial nutrients.

[@account123abcsame7]

No

[@nyima04011]

no need to wrap it in anything!

[@flapjack9495]

@@Hiltechshipwrights That's not true at all. As far as nutrients are concerned, heat is heat, regardless of how that heat is delivered.

[@mcsmama]

Apparently, I am a hybrid-style corn-on-the-cob eater! I typewriter 2 or 3 horizontal bites, gnawing through several bites-worth of columns, but not completing those initial rows, then progress downward, repeating those two or three horizontal bites in a log-roll fashion, until I finish the first set of rows the whole way around the cob. I then progress to the right with a couple new bites in typewriter fashion, & continue the whole way around the cob again, until finishing those rows, & so it continues until the cob is complete! I had actually never paid much attention, didn't know my style... so I couldn't answer the Q without eating the first cob's worth of corn, which was the impetus for having searched this instructional to begin with! Great video; very thorough, informative, & entertaining! Also, WOW, TY so much for introducing me to Ken Craig's video of effortless microwaving/husking perfection! I have already shared it with friends who are blown away by the beauty of its simplicity! Since he initially posted that 2-minute masterpiece on September 25, 2011 (& then removed & re-posted it March 24, 2014, WITHOUT the music... another huge gift!), it has had about 11 million views! God bless Mr. Ken Craig😇 & God bless you! 😇I just got to thoroughly enjoy those 2 cobs of corn with which I had been gifted, but enjoyed even more, the lack of trouble & mess I had to incur, in order to consume them! 🥳 [vw7.11.2024 - - pst7.12.2024]

[@karstedt9987]

I'm a hybrid eater. I start by typewriting a row, then start logrunning so that my bottom teeth always start at the clearing. Sometimes I can just scrape the cob against my teeth like an industrial kernel harvester at that point.

[@jamesrasmussen9478]

Opposite Hybrid. Log run the ends for handles then typewriter.

[@tammyvilla6890]

🤣😂🤣😂

[@WiscTJK]

@@jamesrasmussen9478 Awesome. LOL

[@peggiescraftcafe7117]

@@jamesrasmussen9478 me too! lol

[@jase_allen]

@@jamesrasmussen9478 Same.

[@11harrr]

I'm the only Log-Runner in my entire extended family (all typewriters, no anarchists thankfully). My great uncle always said that I ate corn like a pig. It's been a big joke for a while. But stand strong fellow Log-Runners, it's clearly the most sensible and efficient way to do it. Each bite spins the corn and lines you up for that next bite. No wasted energy.

[@berylmichaeldumont1763]

Typewriter here and have always been. Got to get the corn AND the melting butter before it drips off the cob. Nothing against those other types, but this is the best way to eat corn on the cob. Love your humor and culinary expertise. Mike in South Carolina

[@markferrel7606]

When buying corn. I always hear people talking a lot about looking at the first row of corn. My grandpa grew corn and thought that was funny. He taught me that sweet corn is shinier. So I peel back the husk and see if the kernels are shiny. Never fails me I always get sweet corn.

[@meizhou9279]

Typewriter here, from a whole family of typewriters and learning about the others is blowing my mind rn. Love Dan’s series but wish ATK would release videos about foods earlier when they are “in season”.

[@gblim398]

I'm a typewriter because the "dedicated stick of butter" you allude to is mine and mine alone, and it serves as the cradle for my cob between each trip down the line. So naturally when I pick it back up to resume eating, the buttered kernels are aligned horizontally and so off I go, pecking away. Love you, Dan.

[@jayboal5778]

I've never boiled corn in my life. Steaming is where it's at. 5 minutes is all it takes, and bringing the water to a boil is very fast since you don't need much water.

[@Prepping-for-Heaven]

That's what I thought Dan was going to say was his "preferred" method of cooking corn. I just stand mine up in a tall stock pot and steam it for about 7-8 minutes and it's perfect. Then, I do my impression of an old typewriter.... one row at a time with nothing left on the cob but the holes where the kernels used to be! :D

[@mauvrion_fries]

100% agree. Nothing beats taking a couple ears out of the bucket of water and putting it on the grill along side your burgers or steaks or what have you and steaming it right in its husk. It might not be as clean and easy as his method but nothing comes close to that backyard BBQ feel.

[@kcrost]

I've been doing this for years. I used the steamer tray in my wok. Absolutely the best way to cook corn on the cob.

[@patwestwater-jong4659]

well yaaa. I'm so surprised he dumped a few ears in all that water. Doesn't some/much of the corn's deliciousness disappear into the water? I sure hope he puts the water in the fridge to drink later or use for soup stock. But why not do as these other "steamers" do - stand it up on a steamer that's sitting in a couple of inches of boiling water and cover to steam. And i still save the, lesser amount of, water that's left for stock. I only steam my corn for 3 - 5 minutes if i'm eating it the same day it was picked at my local organic farm stand. Maybe even if it's the next day. I know - i am so lucky. At least i realize it and am grateful. Only just over another month til the first corn is ready . . .

[@Jalapenoman]

Put a pot on to boil before picking corn from the garden was standard practice growing up. Yum!

[@quintessenceSL]

David Letterman (or perhaps someone on his show) gave a little vignette of people in the know in Indiana cooking the corn right out in the field, seconds after harvesting. Always wanted to try that.

[@mikemcdonald809]

Anarchist here. (My husband is logroller.) And, thanks to you, Dan, I am planning a set of intro high school statistics lessons around this very question: typewriter/logroller/anarchist. Will cook up some corn and have students complete questionnaires, then go out and collect the same data from others, then we'll compile our data and look for correlations (+ and -), then the take-home message that correlation does not automatically indicate causation. Wish us luck!

[@barbeonline351]

Re: technique In my early youth visiting the corn belt of Ohio eating one of my first ears of corn, I was trying to manage it via logrolling. My grandmother, the host/cook/matriarch stopped me with a stern rebuke. "What are you, a HOG?" That was all she said. My father had to explain to me quietly that hogs eat around the cob, but humans with hands "should" eat down the cob. Given that it was my grandma, who had dedicated dishes to segregate your corn in its own shallow pool of butter, beautiful aged all metal corn holders, and had personally called the farmer to get the permission to go into his field and pick the corn we were now eating, I have never questioned the lesson.

[@translatorjoe]

Typewriter and tbh the log-running method disturbs me for reasons I can’t explain. Anarchists will get told politely yet firmly to leave 😆

[@leedavis2639]

🤣 Yes! Fellow typewriter here as well. 🙋‍♀️🌽

[@crapstirrer]

#teamtypewriter

[@m53goldsmith]

7:25 - This is definitely the right way to butter an ear of corn!! I am a typewriter and a logrunner. First logrun the last few columns at each end of the cob to make handling easier, then typewriter the rest of the cob two or three rows at a time, rolling in the dedicated stick of butter every few rows and salting as necessary. (Oh, and I've been cooking the corn as you've described for a few decades now . . . works like a charm! But we use fine salt so it stays on the cob better.)

[@denverjaysnow1653]

This is absolutely brilliant! I strongly recommend investing in two very inexpensive accessories: the concave dishes made to accommodate an individual ear of corn and the little “corn forks,” that you can insert in each end of the cob. Then, before you put the cob into the dish, line the bottom with as many thin (or thick!) slices of butter that you want. When you put the cob into the dish, take a minute to rotate it until the butter has melted, then salt it and dig in, re-rotating and re-salting as you go. While this approach supports any of the three methods of eating, it works best with the typewriter method: do a row, rotate to re-dip in the butter at the bottom of the dish, re-salt the top row, eat, and repeat.

[@laurao3274]

Am I weird in that I prefer to eat corn with no butter or salt? Just the plain, cooked corn? But only if it's fresh corn. If it's old and lost its sugars, it's gotta have 🧈 and 🧂

[@larrydaniels6532]

Excellent comment, I also suggested the same. And also agree to the ease of putting the right mount of butter on each ear, the right amount is always--more.

[@larrydaniels6532]

@@laurao3274 The only weirdness I detect is that you would be willing to eat an old ear of corn.

[@MakeSomething]

Never thought I'd say this about an ATK video but that was some brilliant writing and humor!

[@amandag1329]

C’mon! ATK shows are pretty consistently funny and clever. Just gotta pay attention. 😉

[@sadekinessrine3510]

kzbin.info/www/bejne/fKOtgZ2QjJasfdU

[@Ninjabob42069]

Every video Dan does contains brilliant writing and humor. That’s why we keep coming back.

[@compunurse]

David, it’s the Make Something of the food world…

[@jameshobbs]

you haven't been paying attention to Dan's stuff then. It's consistently top notch.

[@anounimouse]

Typewriter for all of my 82 yrs!!! Most efficient and cleans the cob the Best!

[@configuremakeinstall]

Please post more info about the 2017 “incident”.

[@lizdavidhopper8924]

Typewriter, all the way. We enjoy our home grown "reg" corn most of the summer. My hubby plants first row and then when that emerges from the soil, a second row goes in and so on. We are just now finishing up our corn. The corn seemed to love the very hot temps this summer, our tomatoes not so much. Thanks for the info on cooking sweet corn. Liz

[@deborahmagee8919]

My most vivid memory of my grandpa is of him sitting at the table eating an ear of sweet corn. He was a typewriter man and I love my sweet corn just like grandpa! Left to right, return, down 3 rows and repeat. ❤🌽🥩🍓

[@akasgsvirgil9503]

Pro tips: 1. You do not have to peel back the husk to determine if the ear of corn is good. Just feel the end where the corn silk is. If its firm, symmetrical and you don't feel any divots (where the kernels are missing) its good. It takes practice. You'll get it. 2. When cooking corn, never boil it. That's the surest and fastest way to bleed its delicious flavor out into the water regardless of temperature. Remember folks, the primary principle of osmosis is that solvents will move from an area of high concentration to an area of low concentration through a semipermeable membrane. The hot water is the area of low concentration. 3. Baking corn in the over at 300'f for 12-15 minutes per side WITH THE HUSKS ON is the best indoor method of cooking corn. Simply remove the silk so it doesn't catch fire. If the husks turn brown or black, good. They're doing their job. Don't panic. 4. If cooking your corn over a grill, keep the husks on the corn as well. Simply place the ears over indirect heat, close the lid and turn every 10-12 minutes depending on the heat of the grill. If the husks turn black, don't worry. I assure you, the corn is safe as kittens inside as long as the husks haven't been peeled back. 5. If camping or cooking over a fire pit, keep the husks on the corn and wrap them with tinfoil. Bury the ears under the hot coals and let roast for 20-30 minutes. 6. If removing the kernels from a fresh ear of corn, cut the kernels halfway between their crowns and their roots. Use a bundt pan. The lower half of the kernels can have tough hulls that are not much fun to eat. When the kernels have been removed, simply turn your knife over and using the top of the blade, gently scrape the cobb as this will remove the remaining tender parts leaving behind the tough hulls. Corn husks are very tough and protect the corn. While cooking an ear of corn, the husks prevent the ears from burning or giving up moisture causing the ears to dry out and become tough.

[@stevenej9894]

Also look at the silk. If it is green or bright yellow, it's not mature. it should be brown and dry.

[@vikingrbeerdserkr8406]

I love it when people think they know better then the professionals 😜

[@mfrenchcazenovia]

Corn isn’t that complicated!

[@akasgsvirgil9503]

@@vikingrbeerdserkr8406 Do ya love it, big guy? Do ya?

[@bellenesatan]

100% second the husk-on advice. Blasting corn in the oven until the husks turn brown-black is how I get to enjoy even the starchiest bad corn; the flavor is unmatched

[@storyman507]

Dan, I fall into the "I don't like corn" category. But I watched and liked the whole video because your personal brand of "corniness" is hard to beat.

[@richie-rich3035]

Dan, I’m a typewriter: Your video was awesome and I appreciate your time and the information that your video provided. I grew up eating corn grown in New Jersey and at my family’s farm in Pennsylvania, along the Allegheny River. The corn from Pennsylvania was by far the very best. Thank you again for your wonderful video! Oh, I now live in North Carolina and the corn here is, IMHO, just ok. cheers!

[@alek4811]

That was delightful, as usual, Dan…and informative, as well. Thanks.

[@rachelmccann8960]

When there is a large group of people waiting for the butter I like to generously butter a roll or a slice of bread, wrap it around the hot ear of corn and spin. That way the butter gets around the table faster and you end up with a perfectly buttered roll and ear of corn.

[@mala3isity]

Efficiency at it's best.

[@gregraj]

Genius!

[@RJMEL24]

My wife melts a stick of butter in a dish in the Microwave and then we use a small paint brush to butter the corn.

[@erniesteele3164]

We're fortunate... We live in an area of Southcentral PA where every farmer grows sweetcorn and sells it in roadside stands... Yellow, White or bi-color... $5 a baker's dozen at the moment and I can get it at 3 different places within a mile of where I'm typing this...I do still boil it, adding sugar to the water, for 3-4 minutes because we like it to "snap" when we eat it...Butter and salt... Yum!... We will blanch and freeze about 10 dozen and cut it off the cob for use over the winter at Thanksgiving, Christmas, and for chicken corn noodle soup (Pennsylvania Dutch Tradition) which will taste great in January and February...Love your videos!

[@gwmattos]

The best corn on the cob is plant your corn in your backyard and when it's ready ticket bring it in and enjoy it with a bit of salt and real cows butter made by shaking the cream until you have real butter. Yes, I was born and raised on a ranch and yes I had several rows of corn and I planted the seeds one week apart so I always had fresh corn during the best season of the year when it was perfectly ready to eat.

[@brianklaus2468]

Awww, shucks Dan- you thought covered all the puns, but I have an ear for such things. So, here’s a kernel of truth: if you ever find yourself in a maize again, you can always stalk to me and we’ll find the Silk Road to the best dad jokes.

[@lorenzodsilva4820]

Incredible a salute you

[@mala3isity]

Punny guy. ;)

[@dfuss2756]

🤣

[@heatherpoulson5407]

😂Your puns were very corny

[@countryvita]

You had a ‘field’ day with this. Didn’t you.

[@tremijio]

I am a log runner. I have done corn in the micro and it does work. Love it.

[@Misha0172]

I'm an OCD typewriter. Just watching an anarchist makes me break out in hives.

[@timbuckman3870]

LOL, me too! I shuddered when he talked about that option!

[@steveyork8069]

My grandmother must have been really smart 50 years ago because this is how she always did it,so of course that’s how I’ve always done it..I’m a typewriter for one row,then I log roll from there.🌽

[@sanseijedi]

Agree. And you know when to switch to next row.

[@peggiescraftcafe7117]

I'm the opposite. First a log roll then the rest typewriter. lol

[@loosilu]

I log roll for one spin, then I typewrite the rest.

[@loosilu]

@@peggiescraftcafe7117 My god, someone else who does it correctly!

[@elbruces]

If you use the typewriter method, then after the first row, you're basically just leveraging all the kernels out with your teeth rather than biting partially through some of them. This leads to getting all the corn off the cob, rather than leaving unsightly partial kernels with the other two methods. By the end, this typically produces a perfectly cleaned cob. It is clearly the superior method.

[@freeheeler09]

A warning for those who would take a sip of coffee, soda, or another beverage while watching Michael's videos. Do not do drink and watch at the same time, lest, you, like me, wind up laughing mid sip, and spitting coffee all over your laptop screen!

[@harveywattsjr]

i used to have that problem - here's my solution: 2 monitors and a clear plastic tarp - usually at least one screen remains operational at the end, with any luck i can watch a second instructional video, thus increasing my culinary learning experiences. hope this helps

[@daala6698]

Dan?

[@BrianBlancett]

Ikr

[@mariamaheras1661]

That literally just happened! LOL!

[@jeffweed3947]

Michael? Dan!

[@markstaub5250]

We grew corn when I was a kid and noticed that our corn had rows divisible by 3. I would typewriter 3 rows at a time. That last row of 3 was heaven.

[@bridgetpenick1904]

I come from along line of typewriters. My dad was so methodical about his approach that he stripped every bit of flesh off the cob. It was a thing of beauty!😂😊

[@jolj1]

Raised on a farm in 60 & 70, so we eat dent/ field corn until the sweet corn was ready to harvest. We would test the corn by eating an ear of corn raw. So I have had it just about every way it can be cooked, including dried & grinded. I do both, I log roll the ends to hold the cob, then typewriter the center. The dent corn was planted in March & sweet corn in May, in zone 8a with 6 to 7 months between frost days in S.C.

[@Lingchow1]

People who eat raw corn are just touched I the head. I know, most of my family does it.

[@fermisparadox01]

I was raised in Alabama and all we ever had was field corn. I didn't know what sweet corn was. Our biggest crop was cotton and peanuts.

[@mahoneytechnologies657]

The best way to prepare corn on the Cob is to leave the husk on, wrap in a paper towel, microwave for 3 min 40 sec ( my microwave ) , remove from Microwave, cut at fat end, hold firmly at the Thin end, stab at the thick end with a Fork And pull the husk off. The husk and all of the silks come off nice and clean. the corn is steamed and great! One of the few uses for a Microwave!!!

[@absolutelynothingtoseehere]

He described that in the video

[@krisradjpaul278]

Is that a wet or dry paper towel?

[@connieowens2982]

I am a typewriter and I love corn on the cob cooked in the microwave. Fun video Dan.

[@robincardin9103]

I'm a typewriter for sure!! Thanks for some new tips on cooking 🌽!!

[@jaymartinmobile]

I am from Iowa as well. The best way I have found to cook corn is to soak the corn still in the husk in a bucket of cold water. The longer the better but give it at least 10 minutes for the water to soak in a bit (I like 30 minutes). You may remove some of the outer leaves of the husk if they get in the way but be sure not to remove enough to have any bear corn. Then cook directly on a gas or charcoal grill turning occasionally. When the husks are starting to char or burn remove from the fire and husk before eating. The water-soaked husks will keep the temp of the corn below boiling until the water has evaporated or turned to steam. This effectively steams the corn in the husk without burning it. It will come out crispy yet fully cooked and is by far the best way (in my humble opinion) to eat corn if you have teeth. PS. add wood chips such as apple or cherry to the fire to add a smokey flavor if desired.

[@roger0929]

You can do the same in the oven as well around 350 degrees F for about 30 minutes. It's the only way I do corn on the cob now. It's also very easy to husk as the silks are released during the cooking process. Just be careful not to burn your hands doing it.

[@bgibson135]

I've been using the microwave for several years to cook my corn on the cob. If it is already husked, I wrap the ears in a wet paper towel and cook. I guess this steams the corn on the cob. But, if the corn was still in the husk, I had been cutting off both ends and cooking. Then under cold running water peeling the husk off and then stripping the silks off individually. *Watching Dan's video the other day, I saw him pinch the silks end and squeeze the clean ear of corn out the cut stalk end. I tried it, and it worked! Going to do that from now on. Much cleaner & quicker. I thought cutting off both ends of the husk, would give the steam a place to go, but if that isn't necessary, then just cut the one end off, and squeeze the other when done. Wow! Thanks!

[@thepokekid01]

"For the Best Boiled Corn, Don't Boil It At All" This man gets it!

[@IMatchoNation]

Turns out Steeped Corn > Boiled Corn!

[@laurao3274]

I don't put it on water at all. I roast it in the oven, still inside their husks. The result is delicious, but sometimes difficult to time.

[@RobinP556]

I’m a typewriter, of course. Is there another way to eat corn on the cob, seriously, is there?! 😁

[@jameshobbs]

there is not

[@o0Zuel0o]

of course.. The best way is the typewriter, because we know, once you get that first row done, your teeth can pluck the kernels from the bottom closest to the cob. Maximum corn and the cleanest cob once done.

[@hearttoheart4me]

Sadly there is if you have false teeth.

[@dlee645]

No, there is no other way. On a side note, there is an entire generation of people who don’t know what a typewriter is.

[@JohnTheBrewer]

This is the way.

[@imasahm13]

We leave husks on, wrap in a paper towel, wet the towel, then microwave. But looking forward to these other methods! And thanks for teaching us about the different types and stages of corn.

[@judiwills6381]

Imasahm13. How long in microwave?

[@mattkuhn6634]

I'm definitely a typewriter - we ate corn on the cob all the time growing up, and I remember when the supersweet varieties started to show up. It's kind of crazy thinking about how dominant they are today, kind of like thinking about how the cavendish hasn't always been the banana.

[@pauletteblum9276]

I'm a typewriter and I can't wait to try the hot water bath for the corn. Loved this video

[@Rick-5728]

I just steam it for 8 minutes in a inch of water. Never had an issue with how it comes out (assuming it's decent corn to begin with). The best part is that it doesn't take 10 minutes to boil the water.

[@rickm5271]

Dan, I am HANDS DOWN a typewriter! I have to say, this is one of my favorite episodes and you are my favorite ATK personality! Love the content and the food. Your amazing. Keep it up!

[@donnawhite8719]

I am a typewriter, my husband a log roller. We used this, when our children were young, as an illustration that "different" can be fine, there CAN be more than one RIGHT way to do things.

[@mrsreynolds711]

I love these Dan cooking lessons. So fun And informative!

[@rodimusprimex5232]

These days when some mentions precise temperatures for cooking I think sous vide. If I set my sous vide for 150 degF, how long would I have to cook it? Or maybe 165 would be better? You get the point. If I wanted to use a sous vide, what would be the ideal temp and minimum time. Eating type: I think it depends if i'm using corn holders or not. If not, I'll log the ends for a better grip. Then, I'll typewriter the rest.

[@kitbirskovich1838]

My father practiced family medicine and grew up on a farm. He recommended to those with difficulty eating sweet corn off the cob to take a sharp knife lengthwise and pierce each row of corn, slicing down the middle end to end. There is a small amount of juice loss, but much easier to eat for the infirm or elderly.

[@cindylehman4818]

The first time my husband watched me eat corn he asked why I was killing it. I took bites from all over.

[@sandib4234]

LOL

[@mdonahmj4701]

Have told him about the serial killing yet?

[@janbonj1]

Hilarious!

[@laurao3274]

Oh, I thought he made up the "anarchy" bit. I've never seen anyone eat corn that way, except for maybe my son when he was a toddler. Thank you for confirming that.

[@matthewgray8667]

I’m a typewriter. My cousin was a typewriter and his younger sisters would say DING as he turned his corn at the end of a row.

[@lynnedean8674]

I’m a typewriter eater. But since living in Texas and not able to get my sweet silver queen corn from New Jersey, I have to settle for yellow corn. I never boil my corn anymore. I place it in throwaway foil pans, add pats of butter and cover with foil. Cook at 350 degrees for 20-25 minutes. Roasting brings out the sweetness. Do love your idea of microwaving in husks for two minutes to get rid of silk. Will try it! Thanks!

[@azbob49]

Re cooking - I nuke them with the husks on in the microwave for 3-4 minutes. To husk them, before microwaving, cut off the stalk end with a sharp knife at the first row of kernels. Then, after nuking, holding with a towel, squeeze the silk end and the cob will slide out without 99.9% of the silk. Re taking kernels off the cob - I set my Oxo mandoline to it's widest setting, place it over a bowl and run the cob over the blade. Works like a charm! I'm a confirmed typewriter.

[@kirkl11]

Dan, you totally crack me up! This was hilarious! As well as informative. I’m glad I found your channel!

[@bcrouch2626]

I thought everyone cooked corn that way , my mother taught me that as a child. Wow learn something new every day

[@tajuanaharris3482]

😎What a cool video about Sweet Corn! I'm an anarchist when I eat corn. Love me some summer elotes with lots of butter, cotija cheese, paprika with a hint of cayenne!🌽🌽😋

[@joefilter2923]

I’m a log runner on the ends, and then a typewriter for the most part. Are usually make a lot of typos so I have to go over the whole cob again.

[@harolderwin5354]

When I was a young boy on the farm, I was both a typewriter and a logrunner. Now Im a much much older young boy of 77 with dentures so I just take a nice sharp knife and cut the whole rows of kernels off the cob after it is taken out of the cooking pot and drained. I use a spoon its much easier and less messy.

[@bcubed72]

I just cook my corn on the grill. Especially if it's freshly picked, that husk will withstand a LOT of heat! Your corn will just steam inside the husk.

[@nicolew6904]

I get that at the state fair every year! They shuck them and then dunk in a vat of butter. Salt is up to the customer. So good! I've never grilled it at home.

[@MichaelClark-uw7ex]

Yep that is the only way.

[@thelionofgod]

Looks like I'm on my own with my corn eating method. I twist each kernel off the cob individually using my fingers and eat them one by one. Slow but gives the highest yield, and an immense satisfaction if you ever display the patience required to do a whole cob like that.

[@kkz201]

I wholeheartedly endorse this

[@C2C.]

My mother eats corn this way.

[@theastewart6721]

Great video! I am a log runner/typewriter. Am I the only one who steams their corn?? I bring the water to a boil underneath the steamer basket and steam it for about 8 minutes. It comes out delicious every time unless the corn itself is lousy. Thanks for all the tips!🤗🤗

[@woollyprimate]

When I was a kid, I remember overhearing a conversation about corn. Some of my family members had gardens. They said you had to have the water already boiling when you went to pick the corn. And you were supposed to run back to the house, and if you fell down, you had to ditch that corn and go get another one. I was quite a bit older before I realized what they were referring to, and by then, super sweet varieties were available in the stores, and I thought, “This is probably a few days old and it’s fine. What was the big deal?”

[@absolutelynothingtoseehere]

That is a well-known tongue-in-cheek piece of advice about corn.

[@rickabrams3422]

i don't get it

[@deebullock9284]

@@rickabrams3422 me either

[@carriebryan1211]

Not merely run: run, shucking the corn as you go.

[@dalemarcus7237]

Typewriter for efficiency. Although, the log runner method would keep the butter drips rolling along like a rotisserie chicken. I may approach the next cob with an open mind.

[@richardwolske2015]

Sorry I always use a super sharp knife and vary carefully cut my corn off the Cobb . And as you showed alway back scrape the Cobb we put up 12 dozen ears and save the milk and fines for fish chowder, you have no idea how wonderful this milk make the fish chowder ❤️👍 thanks for the wonderful breakdown 👍

[@vcuheel1464]

It’s probably overkill, but using a sous vide seems to be perfect for keeping the temperature just right for this.

[@cherylmcnutt9905]

Have NO idea what that means.

[@vcuheel1464]

@@cherylmcnutt9905 You watch a cooking channel and you don’t know what a sous vide is?

[@cocoapuffaddict]

@@cherylmcnutt9905 It's a method of cooking things in water, but the water is held at a constant temperature. The ingredients are vacuum sealed in a plastic bag before being submerged.

[@cherylmcnutt9905]

@@vcuheel1464 First time I ever watched one.

[@cherylmcnutt9905]

@@cocoapuffaddict Thank you! I’ve seen it done before, but didn’t know it had a name. Appreciate you taking the time to explain it!

[@alanvonau278]

*I am definitely a "log runner" when eating corn, nibbling at the kernels neatly, row by row.*

[@Blackmark52]

Eating the kernels row by row is typewriter style. There are no distinct rows going around the cob as there are lengthways.

[@alanvonau278]

@@Blackmark52 I don't eat it lengthwise (longitudinally). Whether its rows are distinct or not, I eat the corn around its axis of symmetry (latitudinally).

[@Blackmark52]

​@@alanvonau278 I figured you were a log runner. I was just pointing out that adding "row by row" says "typewriter."

[@alanvonau278]

@@Blackmark52 Very well! Besides eating corn plain, I also make corn (and lobster) bisque. What other ways do you enjoy corn?

[@sadekinessrine3510]

kzbin.info/www/bejne/fKOtgZ2QjJasfdU

[@farmer82c.52]

definitely typewriter, and as a grower make sure the corn was chilled as soon as possible. I learned from my Dad to have coolers with ice on the tractor to cool the corn as it is picked

[@ks7343]

Log-runner, hand shuck, not before mid August, butter and salt ALL THE WAY! although some grilled corn has tasted amazing as well.....

[@ashamancito4630]

I love these episodes. Yet I have one important favor to ask: when you use Fahrenheit, can you add the Celsius temp as well, maybe in smaller writing? That way international audiences can enjoy the videos with less struggle :D

[@peter8280]

or maybe Americans can enter the 20th Century and start using Celsius, metres, kg, and most importantly, a sensible date format like YYYYMMDD or DDMMYY ffs. 21st Century attitudes to warmongering all over the world might be too much to ask.

[@SheilaR.08]

@@peter8280 Ugh.

[@Brees1986]

@@peter8280 Sorry, we were too busy putting men on the moon and rovers on Mars to make the change.

[@peter8280]

@@Brees1986 or crashing things like the Mars Climate Orbiter and wasting millions of dollars and millions of hours of because of that failure to use metric.

[@altokia2724]

@@Brees1986 the people doing those things all used metric lmao

[@goudagirl6095]

The best tool for "cob on the knob" as a friend once called it, is a butter brush! And I ain't talkin about one of them annoying new-fangled silicone jobs, but a REAL painter-style brush, dipped in soft or melted butter, and spread up and down the cob. Followed by salt & pepper of course. Oh, and those pokey corn cob holder thingies. I'm telling ya--life changer!

[@jameshobbs]

typewriter, of course, I'm not insane. had 3 ears for lunch today, and every meal until the fields are bare. And you forgot the black pepper!

[@alexandra10022]

What kind of savage DOESNT eat it in the typewriter method? I could never imgaine such a thing. It was painful to watch! 😂

[@sanseijedi]

Black pepper fan here. Bravo.

[@borderlineiq]

@@alexandra10022 Rumor has it the Aztecs had an annual "corn banquet," and if you ate corn any other way than typewriter, they FOUND their human sacrifice!

[@johndoe09876]

(also good in grits and oatmeal 😉😊)

[@elizabethshaw734]

If you have never picked an ear of corn off the stalk and eating it directly while standing there you haven't lived and you must try it!!

[@geneferber4488]

I bought an Oxo corn peeler and have been using it all season...love the thing...

[@kittemple40]

I cook the corn using the microwave method... 4 minutes for an ear, which retains all the nutrients the corn has to offer rather than washing them away boiling in water. Living alone, I only cook 1 ear at a time. As far as eating, with butter and a little salt I'm definitely a typewriter, eating 3 rows at a time except for the last group which may be 2 or 4 rows depending on what's left. If it's 3 rows I'm usually joyful for the rest of the day, probably due to some OCD lurking somewhere. Here in upstate New York our corn season isn't very long, but the corn's quality is outstanding.

[@statelypenguin]

discovering the microwave method was game changing. So much faster, so much easier. Its also nice that if I want another ear of corn, its a couple minutes and i'm not sitting there waiting on a boiling pot of water forever.

[@salavalos]

When I buy corn, I always select the largest plump corns. There's no need to peel back the husk. If there are no large corns to select, then it's hit and miss. It always works for me and always buy a couple of extra. I always enjoy What's Eating Dan! Thanks!

[@jameschan9634]

Plumpness doesn't guarantee that all the kernels will be ripe (or present) at the tip, so I always peel slightly.

[@susangautier787]

This is a brilliant post. Thank you, can’t wait to try this! I use typewriter technique.

[@lisag3843]

I am a rogue corn eater in that I am a hybrid typewriter/log runner. I may start with one method then transfer to the other and then back again. Typically my corn eating ends in anarchy as I jump around to the spots missed during my chaotic feasting. My 11 yr old son is a typewriter, while the 14 yr old varies from cob to cob. We're freaks, and that's OK 🤣

[@librarygeek]

Same!! 😂

[@susandooley9630]

Yup, that’s what I usually do

[@zrobeast]

Even though I haven’t had corn on the cob in forever, I feel like I’d be the same as your 14 year old and bounce between log runner and typewriter depending on how I feel.

[@laurao3274]

I change from ear to ear, or do half typewriter, half log runner within the same ear. It depends on my mood.

[@Jo-ro8bl]

Me... I'm a typist. I first break just the tops off of each kernel of the whole cob by going in a back and forth manner (type writer). Then I re-dip in butter and sprinkle more salt and pepper. Then I go hog wild and make yum yum noises like a small kid eating candy for the first time. I've been told by my husband I'm never to eat corn in public while he's around. LOL. Hey... ya'll have your way and I have mine. God I love corn. Don't even get me started on watermelon. Ha Ha.