Corn On The Cob Day 2020 is on Thursday, June 11, 2020: Would you go to corn on the cob day?
Thursday, June 11, 2020 is Corn On The Cob Day 2020. June 11th is Corn on the Cob Day June 11th is Corn on the Cob
Love corn around the cob? If that's the case, Corn On The Cob Day is perfect for you! Share your passion using the world, and consider going to Plainview, Ontario for various parades, festivities and… yes… more corn around the cob than to nibble on.
What the hell is corn on the cob day?
EDIT: Oh okay.....wow white people do anything to have fun don't they?
what are the best ways to cook corn on the cob?
Grilled Corn on the Cob
Certain things just taste like summer, and corn on the cob is one of them. Popular kitchen wisdom used to dictate that the way to cook corn on the cob was to set a large pot of water to boil, run out to the garden, pick the corn, shuck it on the way into the house, and plunge it, post haste, into the boiling water. But now with the sweeter varieties of corn readily available at farmers' markets and grocers, a less frenetic approach is possible. Whether white, yellow, or variegated (like Butter and Sugar), the new sugar-enhanced hybrids are not only much sweeter and crisper, but they also measure their loss of sugar in days instead of hours. This affords the corn-loving cook (me) the luxury of building a fire in a backyard grill and cooking the corn in the way that I think best takes advantage of the sweet crispness of the ears.
The husks provide protection and flavor
I prefer to grill the corn while still in its husk, silk and all. This method seems to steam the corn to perfection while giving it a slight smokiness that brings out the corn flavor. Some people recommend soaking the husks before grilling, but doing this keeps the husks from charring and eliminates the smoky flavor that I find so desirable. Here's how to grill corn my way:
Peel away the outer layers of husk. If the ears have many layers of husk on them, I'll peel off the first few, leaving a few layers for protection, but allowing the kernels to see a little action.
Use a lively fire. I usually put the corn on the grill as soon as the initial flames from the charcoal (hardwood, not briquettes, please) die down and the coals are still red-hot. This way, I take advantage of all those Btus while waiting for the coals to settle down to the perfect temperature at which to grill meat or fish. Corn protected by its husk is very forgiving, so if a few flames lick the ears and light the husks, don't worry. Take care, however, not to crowd the grill, which would choke off too much air to the coals.
Keep turning those ears. Grill the corn, turning often, until the first layer of husk is completely charred. Depending on your fire, this could take from around 5 to 10 minutes. You can push the corn to a cooler spot if you're grilling other things for your meal, or transfer the grilled corn to a platter and keep it warm in the charred husks until serving.
Add a final kiss of smoke with the husks off. Just before serving, I sometimes peel back the husk and brown the kernels on the grill, turning the corn frequently. You don't need to oil the corn for grilling directly like this, as it only takes a minute or so for it to develop a roasty color and a little additional smoke flavor. But if the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a bit chewy.
To remove the corn from its husk, cut the stem end up to the bottom of the ear and peel back the husks and silk. You might need to brush away burnt silks. Now just dress the corn as you like: butter, olive oil, salt. I suggest my Lime-Cayenne Butter. You can find this Lime-Cayenne Butter at
Whether you eat it hot off the grill or in one of the ways suggested at right, grilled corn will enter your "taste memory bank" to epitomize the sweet taste of summer.
Corn Cobs? Is there any nutritional value to a spent corn cob?
Corn cob meal, which was the whole cob with the corn still on it ground up together, was the best feed available for cattle. You know the way we used to pick corn? When the new picker-shellers came along and we lost corn cobs to the trash in the field, we lost a good feed. Corn cobs are mostly cellulose and are a great feed additive for cattle. Much the same feed value as hay.
They also made a good fuel to burn in the fireplace. We burned mostly coal in those days and the cobs did just as well as coal. There was always a good supply because the corn we shelled from the cob for several reasons. It had to be shelled for pigs or else fed to them on the cob whole and they shelled it themselves. Either way there was a lot of cobs around all of the time that could be gathered and burned. They were always good ammunition for corncob fights, which we had plenty of with three brothers and an older sister around. So as you can see there are and have always has been a lot of good uses for corn cobs. It's just that the cobs are broken up in little pieces and left in the field where they make good organic matter. I'm glad to see that someone is still thinking about corn cobs.