Comments on: Grilled, Steamed & Buttered Corn a la Marketman

By: joan

joan — Sun, 23 Nov 2008 08:02:38 +0000

bettyq my griller is very small, we need to purchase one that’s wide enough to grill about a dozen corns at the same time.

By: EbbaMyra

EbbaMyra — Sun, 23 Nov 2008 07:07:21 +0000

Oh gosh, thanks for the tip Ms Bettyq. I will sure do this salmon. Nawala ako for a while, kasi I finished my contract job, eh dito naman sa bahay, ay sus, no time to get into the PC, everybody wanted my time, now that I don’t work outside the house, siempre pa, inside the house naman, hahah, with 3 apos ayyy naku. Pulos boys pa. Anyway, I tried wrapping the salmon with banana leaves before, and then grilling it, sarap din po. I topped it with some herbs and slices of lemon.

I was able to purchase the bamboo steamer and will try all the recipe that you’ve share, plus the latest biko, kaya nga lang, kailangan walang mga apo na aalagaan para makagawa ako ng mga kakanin. And since I discovered this place that serves Cebu lechon, ayy naku, ayos na ang Pasko dinner ko.

By: betty q.

betty q. — Sat, 22 Nov 2008 05:27:27 +0000

Aha, EbbaMyra…there you are! I was wondering where you were…I missed you!

You are so right about eating raw corn just picked…Two years ago, I planted white corn in my garden. I had about 40 stalks only though I wish I planted more corn than anything else. While tending to the garden, weeding , watering, etc. I would sometimes pluck 1 ear of corn and eat it right there….sooooo goood! But next time you go U-PICK…don’t throw away the husk! …once you remove the corn from the husk, soak it in water while you’re doing this next….grill a salmon fillet say about 4 to6 ounces each portion…only a couple of minutes each side (of course, season the salmon fillet first), then place it in the center of the husk. RESHAPE the husk carefully. Tie the tip with a strip of corn husk. Then grill it on barbecue till the husk is lightly charred. Untie the husk, tucking the top half under revealing the salmon….nap the salmon with mango orpeach or nectarine salsa and serve it with other grilled vegetables and grilled or steamedcorn….hay, masaaaaarap!!!

By: EbbaMyra

EbbaMyra — Sat, 22 Nov 2008 03:53:11 +0000

Bettyq, I know what you mean for those corn turning “starchy”. That’s why I grill or boil mine right after purchasing. When we were stationed in North Carolina,we ived in the “boondocks” area 1 hour away from the town of Jacksonville. One summer a neighbor invited us to harvest as much corn as we want (for free), that was planted by one of the rancher. The farm was more than 2 acres big. I was so amazed and was in awe that I cannot help myself but bite into a corn that I just plucked. Ommigosh, it was so sweet, I mean, one can actually eat it raw. We filled up 2 truckloads, and husked them, and put them in ziplock and freeze. To say the least, we had 3 huge freezer full of fresh corn.

By: bagito

bagito — Fri, 21 Nov 2008 06:15:58 +0000

Yum! My favorite…sweet corn slathered in butter. I remember buying Ateneo sweet corn in the late 80’s/early 90’s. Wonder if that’s still around or if they had to raze the maize for more buildings…

By: betty q.

betty q. — Fri, 21 Nov 2008 05:41:30 +0000

….also Joan…if you decide to go with the Buy 1, get the 2nd one for half price sale….you might want to put a limit on it…like Limit 4 only…if not there might be people who will buy your inventory and RE-SELLL them!!!!! How big is your roaster?

By: Michael

Michael — Fri, 21 Nov 2008 01:43:04 +0000

We usually save surplus boiled corn on the cob from going bad by roasting them. They turn out to be even better since they don’t have to be cooked for too long and don’t become overly dry. Doing it with the husk on is a great idea so you don’t have the charred kernels that stick to your teeth.

By: joan

joan — Fri, 21 Nov 2008 00:39:22 +0000

hahaha, bettyq I was just imagining what you said, vendors selling the same stuff a few days after the grand opening. so true! thanks a lot for the GREAT advice, because i don’t have any idea how to buy good corn – it’s not my forte. I would rather bake all day! we will scout around for suppliers in the area where MM bought his.Maki if you’re here in Cebu, I would gladly send you some IF hindi palpak the corn we will cook. we haven’t tried yet. The grill of MM beside the lechonan is fantastic, wishing we could build the same. Mga 48 years pa siguro before we could build the same one…hehehehe

By: Dew

Dew — Thu, 20 Nov 2008 23:30:53 +0000

MM, the next time you prepare corn this way, on a couple of ears, do not remove the corn silk. The corn silk inparts additional flavor and is quite easy to remove when the ear is finished cooking. Oh so delicious!

By: linda

linda — Thu, 20 Nov 2008 22:53:24 +0000

What an exciting and unique way to cook corn.I have to try MM’s technique when our backyard corn is ready for harvest early next year…….can’t wait!!

Thank you so much for sharing,MM!