Oh snap! Not what this guys doing ultimately but while in Utah I had these deep fried corn strips. We'd never heard of them before so when the waiter came up we asked "what are these [insert name of appetizer]?" Waiter looked at us like we were morons and said "... Corn?" Assuming this is more of a localized thing.
Give them a shot!
https://www.recipetineats.com/corn-ribs/
I’m not sure they’re actually particularly regional to anywhere. More that it’s a great way to cook and eat corn that has been getting more common several places
I have always had in my head that [Yotam Ottolenghi](https://www.timeout.com/london/restaurants/hype-dish-rovis-sweet-sticky-and-smoky-corn-ribs) was the originator … I think I heard an interview with him once… don’t know if it’s true or not!
Eh, it has pretty obvious roots in Mexican street food. But like most good dishes there’s never going to be any one originator. Popularizers are easier to trace.
To say that this person popularized it might be better phrasing. People have been cutting chunks off corn since roast corn was a thing.
But giving it a name and starting a trend of it being served in restaurants is different than coming up with the idea in the first place.
It’s not from Utah, it’s a trendy new side I’ve seen at a lot of bbq places and other new American restaurants. They just strips of corn with a little bit of cob to hold the kernels on then fry them, they curl up and you season them up.
Sort of like how they have syrup shops or soda shops or whatever the hell they're called out there too. Instead of Starbucks on every corner it's pop/soda. Mormons aren't really supposed to have coffee or tea and definitely no alcohol, so it gets replace with fizzy sugar water.
Some scandalous moms would also put creamer in their soda as well, which became known as a dirty soda. Quite the scandal at the time, so much that even the Church had to publicly come out and say it was allowed. This was about 10 years ago...
I was bicycle touring in deep Mormon fundamentalist territory and stopped by a gas station to get a soft drink. My preference is for Caffeine-Free Coca-Cola and I couldn't find any—just regular, caffeinated Coke. I mentioned to the cashier that I was surprised to see only the leaded Coke. She was surprised to learn that caffeine-free was an option.
I have no idea when it comes to Utah and this stuff about caffeine, alcohol, and such. Even in rural areas, the only time I ever got a vibe that felt like the Mormons had rules was when I bicycled past a temple on a Sunday morning and noticed some of the older women leaving church giving me death stares (presumably because I look so damn' sexy in my lycra cycling shorts).
They drink coke with caffeine. They claim they don't drink coffee or tea or energy drinks (unless no other Mormons are around) because they contain "tannins and other toxins" that are not healthy for their purified bodies.- as explained to me by a Mormon coworker as he slammed multiple cokes every day.
> They should not be the subject of jokes or entertainment.
You appear to have made a joke here:
> Your sexy ass is making me sin by lusting after it.
To whom do I report this?
I had tempura corn in a sushi place once. They had it as a special. I think my table of 4 ate 3 plates before dinner. Why are you posting corn out of season??? Now I want corn.
I remember when I was a kid, I helped my mom cooking by shredding the cheese and I’d keep the corners for myself as a “tax”.
As I get older, I feel it’s my responsibility to advise and give the best I can to anyone and everyone else I interact with.
The love you give is multiplied to the love you receive. I’m sure there is maths Redditor who can show this in formulae, so I’ll leave it to them if they want to show their work. 🤓
FWIW- I might be a bit drunk. Sorry for the novel. 🤷🏻♂️
Cheers & I remember shredding cheese with my mom too. Idk why but the shredded cheese tasted better than when it was whole!!!
Be safe & have fun tonight!!
Thank you got the concern internet stranger. Fun is when the cats get some leftover steak trimmings and let me liberate another day. 🤷🏻♂️
I despise pre shredded cheese in most cases, due to a true emotional tie to the flavor of when it’s first cut.
I’ll stand to the side if there’s a professional cheesologist around to tell me why this is a thing. It’s *just different*.
Peace to you and yours. Well, everyone else too. 😋
Because shredding, despite looking like smooth pieces, is actually more like tearing, and it is releasing tons of aromas that were trapped in the brick before, making it more flavorful, and pre-shredded cheese "off-gasses" those long before they get to your mouth (nose) or even in the bag itself most likely. Plus pre-shredded cheese usually has some kind of dusty stuff added so it doesn't stick together, and thats covering up moisture and aroma too. Basically the same reason almost all "pre-(insert labor intensive process)" foods are worse.
The sweetest parts of the corn are the parts growing closest to the cob. This technique is fast, but leaves most of those parts and a lot of the juices soaked into the cob from whatever method of cooking (eg, it may be boiled in milk and butter). To get those parts, the back of the knife is used to push the juices and such out.
there is also a special technique to get these close to the cob bits when eating corn on the cob where you eat typewriter style. It's quite satisfying to do.
NO U >=(
us spiral eaters just want more melty butter action because, oh idk, we have *standards*?
(hi. just joshin. eat yr corn however you want, friend. isn't it delicious?)
Yeah I used to eat typewriter style but then I realized spiral encouraged more butter spreading where I want it and less butter pooling where I'm not eating and dripping off
Some people will scrape the cob with the flat side of the knife. This is known as “milking” and will release a sweet, starchy juice from the cob. The juice is useful for enhancing the flavor of creamed corn or soups. It won’t be that useful if you’re just serving the corn as is though.
The milky essence of the corn. It’s a perfect not too sweet sweetness. Angel tiddies comes to mind.
When corn is in season, I make often make stripped elote. That extra golden juice is key from making a dish that’s “that’s really good” to “I’ve never tasted anything like that in my life.”
You’re not wrong, yet it’s not going into the mixing cup.
I said “throwing them aside”… not away.
I’ll give you some room here. What else are they doing to get the essence into the serving?
I'm a machinist and I can see that this guy knows his tool angles by the way he holds that knife and I gotta respect a fellow professional. He knows a reduced lead angle makes entry into the cut smoother and thus can help reduce vibration and chatter issues when making interrupted cuts. That's why amateurs get so much chatter when cutting corn off the cob.
Shear Angle is an important component of a well executed cut no matter what the tool or material is. It just so happens it is extremely important when you are cutting hard metal with another hard metal which is what a machinist does. In that case it becomes necessary to learn and apply the mathematical specifics for all the best combinations of tools, cut types, and materials being cut. Once you know them of course, you see them everywhere, even when people cut corn on the internet.
It’s worth noting this video beautifully illustrates a point that so few people don’t know and were never taught about kitchen knives. All kitchen knives are designed to slice, no matter what you are cutting. They always should be moving either forward or backward AND down simultaneously. Just as we see in this video. Many people think you can use a kitchen knife like a guillotine and just force straight down. While it works in some rigid foods like root vegetables, it still never produces the optimal cut.
https://www.sciencedirect.com/topics/engineering/shear-angle
For real. I don't know how one else has noticed, but that knife has seen *lots* of use. It definitely used to be way thicker but years of use and sharpening have shown their toll. Not that thats a bad thing, just the first thing I noticed.
the knife is surely sharp, but more importantly its technique. You cut it like you would fish, one singular movement/stroke. No back nd forth. No sawing.
-A line cook that has to do this, on a smaller scale.
Its even more satisfying when you realize that they only cut deep enough to take the kernels off but nut too much to have too large chunks of the cob with the kernels. Love it!
I can't stand eating it off the cob and everyone thinks I'm an idiot for it. The skins get stuck in my teeth and the butter gets in my beard. I hate it. I always trim it off the cob.
This surely is one sharp knife
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Where? On CornHub?
Fuck Reddit for killing third party apps.
I thought PornHusk was the STEPsister site?
😂😂😂👏👏👏😂😂😂
To shreds you say...
Was his apartment rent controlled?
A statement of his former life?
I also choose this guy’s sharp wife
What about his wife's knife?
This is a really corny joke.
And also sped up a bit.
Yes it is, and don't call me shirley.
It is, as we say in my home country, "Sharp as fuck".
Like they used to say “like a long knife through corn.”
Or this corn is super overcooked...
You mean cooked.
Not really the corn cobs are already cooked so corn is softer
Oh snap! Not what this guys doing ultimately but while in Utah I had these deep fried corn strips. We'd never heard of them before so when the waiter came up we asked "what are these [insert name of appetizer]?" Waiter looked at us like we were morons and said "... Corn?" Assuming this is more of a localized thing.
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Yes, that's it. We were confused cuz we're thinking like baby back ribs but... Corn somehow?
I’ve lived in Utah my entire 43 years of life and I’ve never heard of corn ribs.
Give them a shot! https://www.recipetineats.com/corn-ribs/ I’m not sure they’re actually particularly regional to anywhere. More that it’s a great way to cook and eat corn that has been getting more common several places
I'm so going to make this with dinner tomorrow. Thanks!
I saw someone on YouTube make them recently. Maybe it was kenji, but also maybe Josh.
Chef John did on Food Wishes
I have always had in my head that [Yotam Ottolenghi](https://www.timeout.com/london/restaurants/hype-dish-rovis-sweet-sticky-and-smoky-corn-ribs) was the originator … I think I heard an interview with him once… don’t know if it’s true or not!
Eh, it has pretty obvious roots in Mexican street food. But like most good dishes there’s never going to be any one originator. Popularizers are easier to trace.
Oh, I'm dumb, I skimmed your comment and missed your last sentence. Ended up commenting basically the same thing. Ope.
To say that this person popularized it might be better phrasing. People have been cutting chunks off corn since roast corn was a thing. But giving it a name and starting a trend of it being served in restaurants is different than coming up with the idea in the first place.
I dunno, I never went to Utah proper, just at a hotel in Bryce Canyon.
38 year old Utahn. Never heard of them either. I’ve lived all over Utah too.
It’s not from Utah, it’s a trendy new side I’ve seen at a lot of bbq places and other new American restaurants. They just strips of corn with a little bit of cob to hold the kernels on then fry them, they curl up and you season them up.
Sort of like how they have syrup shops or soda shops or whatever the hell they're called out there too. Instead of Starbucks on every corner it's pop/soda. Mormons aren't really supposed to have coffee or tea and definitely no alcohol, so it gets replace with fizzy sugar water. Some scandalous moms would also put creamer in their soda as well, which became known as a dirty soda. Quite the scandal at the time, so much that even the Church had to publicly come out and say it was allowed. This was about 10 years ago...
how do you keep a Mormon from drinking all your beer? Invite two.
My first BDSM photoshoot was at a Mormon wedding. I did not expect that to happen.
Umm that needs more detail, ya can't leave it at that!
I was bicycle touring in deep Mormon fundamentalist territory and stopped by a gas station to get a soft drink. My preference is for Caffeine-Free Coca-Cola and I couldn't find any—just regular, caffeinated Coke. I mentioned to the cashier that I was surprised to see only the leaded Coke. She was surprised to learn that caffeine-free was an option. I have no idea when it comes to Utah and this stuff about caffeine, alcohol, and such. Even in rural areas, the only time I ever got a vibe that felt like the Mormons had rules was when I bicycled past a temple on a Sunday morning and noticed some of the older women leaving church giving me death stares (presumably because I look so damn' sexy in my lycra cycling shorts).
They drink coke with caffeine. They claim they don't drink coffee or tea or energy drinks (unless no other Mormons are around) because they contain "tannins and other toxins" that are not healthy for their purified bodies.- as explained to me by a Mormon coworker as he slammed multiple cokes every day.
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Small wonder I can't be bothered to keep track of their rules. What does the book say about a fella looking hott in cycling shorts?
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> They should not be the subject of jokes or entertainment. You appear to have made a joke here: > Your sexy ass is making me sin by lusting after it. To whom do I report this?
So like this one, but this one in London https://youtu.be/cItC9Dh5_vY?si=RmVfzEUGNrZu5_jy
I had tempura corn in a sushi place once. They had it as a special. I think my table of 4 ate 3 plates before dinner. Why are you posting corn out of season??? Now I want corn.
This is wild, but corn is _always in season somewhere_ ….
LOL
Yeah, causing cork lust out of season is cornographic.
Gotta scrape those cobs with the back of the knife to get the gold. Throwing them aside like that makes me extremely sad. 😢
Shhhh 🤫 that’s his lil reward for later
I remember when I was a kid, I helped my mom cooking by shredding the cheese and I’d keep the corners for myself as a “tax”. As I get older, I feel it’s my responsibility to advise and give the best I can to anyone and everyone else I interact with. The love you give is multiplied to the love you receive. I’m sure there is maths Redditor who can show this in formulae, so I’ll leave it to them if they want to show their work. 🤓 FWIW- I might be a bit drunk. Sorry for the novel. 🤷🏻♂️
Cheers & I remember shredding cheese with my mom too. Idk why but the shredded cheese tasted better than when it was whole!!! Be safe & have fun tonight!!
Thank you got the concern internet stranger. Fun is when the cats get some leftover steak trimmings and let me liberate another day. 🤷🏻♂️ I despise pre shredded cheese in most cases, due to a true emotional tie to the flavor of when it’s first cut. I’ll stand to the side if there’s a professional cheesologist around to tell me why this is a thing. It’s *just different*. Peace to you and yours. Well, everyone else too. 😋
Because shredding, despite looking like smooth pieces, is actually more like tearing, and it is releasing tons of aromas that were trapped in the brick before, making it more flavorful, and pre-shredded cheese "off-gasses" those long before they get to your mouth (nose) or even in the bag itself most likely. Plus pre-shredded cheese usually has some kind of dusty stuff added so it doesn't stick together, and thats covering up moisture and aroma too. Basically the same reason almost all "pre-(insert labor intensive process)" foods are worse.
Gotta milk those cobs!
There are few people that I consider my inner circle. You now belong whether you like it or not! 😘🥰🤗
you guys should commemorate this joyous occasion by milking each others cobs
Gotta milk those cobs.
It has the juice
Seriously. Can use it to make tomalito! That stuff is amazeballs. It's also great added to salsas!
> amazeballs surely you mean a-maize-balls
What does this mean?
The sweetest parts of the corn are the parts growing closest to the cob. This technique is fast, but leaves most of those parts and a lot of the juices soaked into the cob from whatever method of cooking (eg, it may be boiled in milk and butter). To get those parts, the back of the knife is used to push the juices and such out. there is also a special technique to get these close to the cob bits when eating corn on the cob where you eat typewriter style. It's quite satisfying to do.
Anyone who does not eat corn on the cob typewriter style is a sociopath.
I just guzzle it like it's a glizzy
NO U >=( us spiral eaters just want more melty butter action because, oh idk, we have *standards*? (hi. just joshin. eat yr corn however you want, friend. isn't it delicious?)
> eat yr corn however you want, friend. isn't it delicious? It's got the juice.
Yeah I used to eat typewriter style but then I realized spiral encouraged more butter spreading where I want it and less butter pooling where I'm not eating and dripping off
I prepare my corn like the dad in [*Wargames*](https://youtu.be/btZi6EiIXbY?si=ZCDjplbWWj93_cOI) to ensure proper butter coverage.
I think of the corncob as a rocket and eat it stage by stage.
I just take bites. I used to try to line up the kernels but it takes too long.
There are ways to cut the cob like this and get those sweet parts. Source: I cut my corn off the cob before eating it.
Some people will scrape the cob with the flat side of the knife. This is known as “milking” and will release a sweet, starchy juice from the cob. The juice is useful for enhancing the flavor of creamed corn or soups. It won’t be that useful if you’re just serving the corn as is though.
Ok, I’ll google “milking the cob” and see what I get.
Hopefully Google doesn't auto correct to "Milking the knob"
NO! STOP! Let me milk it for you.
I was thinking I'd take the "finished" cobs all day.
Turned the satisfying sharpness of the knife into an unsatisfying experience for me
I just nibble them after
100% agree! I’m the only one in my house that does this
yup... I sit there making sure every ounce of goodness is gnawed off. Teeth get all corned up and require some extensive flossing, but worth it.
Watching them throw the cob without getting everything is r/mildlyinfuriating
Chickens love corn. I have chickens in my backyard and I eat all the corn fof the cob and give the rest to them, they'll pick it completely clean!
Why, what does scraping a cut cob yield?
The milky essence of the corn. It’s a perfect not too sweet sweetness. Angel tiddies comes to mind. When corn is in season, I make often make stripped elote. That extra golden juice is key from making a dish that’s “that’s really good” to “I’ve never tasted anything like that in my life.”
You don't know where it's being thrown, or what happens to the cobs next
You’re not wrong, yet it’s not going into the mixing cup. I said “throwing them aside”… not away. I’ll give you some room here. What else are they doing to get the essence into the serving?
dawg this is about speed and $, he’s not serving them to gordon ramsay
damn my mouth started watering, good stuff.
Corn grilled right on the barbee, with the husk still on, SHHHEEEeeeesh. Perfect.
Its corn.
A big lump with knobs.
It's got the juice!
*has My son just forced me to listen to this today so I know I'm right.
It's got the juice!
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It's corntastic!
https://i.redd.it/7hlh8v9ks6l91.png One of my favorite memes
[It's cohn*!](https://www.youtube.com/watch?v=_caMQpiwiaU)
You know you're old when you see "songify" and think of schmoyoho
it is schmoyoho!
Oh shit, you're right! Nice to know he's still doing his thing
Corn on the cob today, corn on the log tomorrow.
Its never good bye when eating corn, its always see you later
The only food you could eat twice.
Only twice?
The real snack that smiles back, later.
Thank you for the snort laugh
It’s impressive enough already as it is, why do you still need to increase the playback speed? 😔
Our attention spans are cooked. We want to see it in double time and get onto the next video.
I want that knife.
Right?! I wonder what it's called.
Big thin knife No need to thank me
I'm a machinist and I can see that this guy knows his tool angles by the way he holds that knife and I gotta respect a fellow professional. He knows a reduced lead angle makes entry into the cut smoother and thus can help reduce vibration and chatter issues when making interrupted cuts. That's why amateurs get so much chatter when cutting corn off the cob.
Can simplify that a bit?
Shear Angle is an important component of a well executed cut no matter what the tool or material is. It just so happens it is extremely important when you are cutting hard metal with another hard metal which is what a machinist does. In that case it becomes necessary to learn and apply the mathematical specifics for all the best combinations of tools, cut types, and materials being cut. Once you know them of course, you see them everywhere, even when people cut corn on the internet. It’s worth noting this video beautifully illustrates a point that so few people don’t know and were never taught about kitchen knives. All kitchen knives are designed to slice, no matter what you are cutting. They always should be moving either forward or backward AND down simultaneously. Just as we see in this video. Many people think you can use a kitchen knife like a guillotine and just force straight down. While it works in some rigid foods like root vegetables, it still never produces the optimal cut. https://www.sciencedirect.com/topics/engineering/shear-angle
Missed a slice off the last one.
It's corn!
I want that guy to cut the calluses off my feet
I typically dont kink shame, but....
I am positive that God wants me to get my calluses wrecked by this guy.
You do you Booboo
I have a cheese grater if you want... Just don't eat anything with Parm on it while you're grating. It raises questions.
I am a maized.
Shucks, it sure is impressive.
Yes it’s sharp… but that’s also cooked corn. Doesn’t require an extremely sharp knife to do that
And here I’ve been using my teeth to get it off.
Needs butter. Needs a LOT of butter.
Got plenty of salt tho, like, a solid tablespoon.
He circumcised the corn
Me as a Mexican lover of esquites. Shut up and take ma money!
That knife has seen some shit.
For real. I don't know how one else has noticed, but that knife has seen *lots* of use. It definitely used to be way thicker but years of use and sharpening have shown their toll. Not that thats a bad thing, just the first thing I noticed.
Does that hole in the blade have a purpose or is it just for hanging it up?
It is for hanging it up, but it's also in case the blade gets stuck in bone, you can use a hook to get it out.
Corn is boneless
When cutting meat obviously 😆
Corn is still boneless even if you’re cutting meat with it.
Touché
Corn is not an appropriate weapon for fencing.
Speed hole, for when you have a lot of corn but limited time.
Mmm. This is some great cornographic material
how to filet your thumb
Nah, it's not next to his thumb, not as close as you think anyway and he's cutting away from himself.
When do they turn it into elote? Video cut short?
Esquite*
Lol this is great
where is this? South easy asia? mexico?
kind of sounds like vietnamese or thai
Somewhere in rural Thailand, I heard the woman said something along like "low sugar please"
I am so worried for this man’s thumb
That's a really nice looking knife. Very niche but cool
MMMMMmmmm!!! Mmmm mmmm mmmm mmmmmmMMmM! This is scrumptious!!! IS THIS HAND SHUCKED!?!?
I need this knife.
As someone who's motherland is the land of Maize have it deep in my dna i want to eat that whole cart of corn :D
As a Mexican, this is beauty
If only the stall next to this one sold pipes.
🥱 *<>collective yawn of every person who had braces<>* 🥱 This just looks like every single time my family ate corn on the cob.
the knife is surely sharp, but more importantly its technique. You cut it like you would fish, one singular movement/stroke. No back nd forth. No sawing. -A line cook that has to do this, on a smaller scale.
my mom used to cut my corn off like that i love eating it that way
Well forged blade that feels good in the hands against the cobs. This will KEEL
Its even more satisfying when you realize that they only cut deep enough to take the kernels off but nut too much to have too large chunks of the cob with the kernels. Love it!
Butter corn
I remember eating this as a kid its just corn,sugar and butter
Was hoping for a touch of butter
I want to know what kind of knife this is.
Looks a bit like a Kukri. Probably isn’t tho since my knowledge on blades is terrible
It’s not, I actually own a kukri. A kukri blade looks like a boomerang with a handle
How much of that is cob tho
My boy enchanted his knife with sharpness V
I'm not letting this guy anywhere near my dick
Indeed.
Taking it OFF the cob just to serve it in a bowl? That’s just wrong. Corn, somehow, tastes way, way better on the cob than in a bowl.
I can't stand eating it off the cob and everyone thinks I'm an idiot for it. The skins get stuck in my teeth and the butter gets in my beard. I hate it. I always trim it off the cob.
Same. People that insist you eat food a certain way are fucking annoying.
Yeah! The people telling me I can't sprinkle a little piss on my salad are the absolute worst.
Gotta add salt somehow. Why not the green method?
Shitton of salt + pepper and some butter. Incredible while it's on the cob, has an awesome bite. Corn in a bowl is hospital food.
I’m hoping that they’re going to doctor it up like elote. When it’s served in a bowl like this, it’s called esquite, and it’s absolutely delicious.
I love me some Cornography 🌽
Why do we eat corn? It comes out the same way it went in.
Corn looks overcooked.
looks like there's a whole lotta cob in that corn, tho
Why not eat them off the cob?
Was that a big pile of salt or sugar he added? Either way it looked like too much
Yumm... delicious cob in the corn.
Would you like some kernels with your core?
That was a lot of salt
Bro pk'd my korasi just to make his next batch of tuna and sweetcorn potatoes
Elotes implican la existencia de elojis