Thanks for watching Everyone! *Just a little research reveals that this recipe / method of cooking corn as a rib goes back a few (5 or 6) years. There are also a couple of UA-cam videos that are at least two years old... So TikTok was actually pretty late to the party.*
Do you mean chili powder that is a blend of spices, or the one that is just ground hot peppers? I bought a large container of Chili powder without looking at it and it is just hot chili's ground up. I can't find my regular chili powder anywhere except in those tiny jars.
@@GlenAndFriendsCooking - Oooh, that sparks a thought: I have some dried New Mexico chiles and a bunch of ground Aleppo pepper (which has a nice earthy, almost raisin-y flavor). I bet a mix of those would go great on this!
Keep calling it “The Tiktoks” it will enrage the purists! I’d love to see you do more airfrier stuff (even though you don’t actually have one) there’s some really interesting adaptions I think would be highly interesting to watch you test and debunk nowdays.
I still say "the Googles" and "the interwebs," but I won't say "the Facebook" because that's what it was originally called back when people were on the myspace.
I love your approach, because it's real your real and true to your recipe and content. I love that you show us every step and possibly misstep! So much better than the viral approach.
@@anderssoderlind90 Then halve the corn perpendicular, which you can usually do by breaking it by hand. Going lengthwise is so much work. There's barely any corn on a single cob as is.
Since you mentioned the "dont pick the corn until the water is boiling" thing, with older cultivated varieties of sweetcorn as much as half the natural sugar in the corn got converted to starch within mere hours of harvesting, more modern varieties have been bred to slow this conversion process down though so your window is much bigger for delicious corn!
do you have a link, im confused how this would work, shouldnt the enzymes be converting starch to sugar? why would the corn need to hold onto sugar? it should be the opposite
@@mybrunchw i agree that the opposite is intuitive from nature's point of view, converting sugars from photosynthesis into starch for long term storage that the plant can utilize down the road, sweet corn isn't a naturally occuring type of corn though, it gets the name because it has been selectively crossbred to be sweeter and more tasty by preventing this conversion from happening. the process isn't perfect though, hence the fact that a lot of this unconverted sugar was converted by the plant anyway after picking, however more modern "supersweet" varieties are more effective than older varieties at slowing/preventing this from happening. I think youtube is deleting my comment when i try to link something but if you google "starch conversion in sweet corn" you should see a couple different papers going into more detail on the process
As Glenn says at the end, just put it on a grill (if you have one). Marinated corn on the cob, grilled for a bit, is an amazing thing to put on your dinnetable in the middle of summer! And since it's on the grill, there no need to cut it up like that, just turn it around haha!
I came from the same type family. When the pot boils I was sent out to the garden to shuck the corn and run it back to the pot. Wonderful memories from Michigan.
"... and to that, I'm going to drizzle in olive oil... " ~ glug, glug, glug. Thanks for the laugh. And thanks for the tips and tricks, in general. No air fryer here and no plans to get one, lol, but this is still a fun video. 😄👍
I've learned that roasting corn in the oven wrapped in aluminum foil is the best way to cook corn (richer flavour than boiled corn and the nutrients don't end up in the water). If I remember this summer, I might roast some corn seasoned with the spice mix for this recipe.
@Annapurna Moffatt, it’s great on the grill simply wrapped in its original husk. Don’t peel, just twist it closed at the top and let it grill until the outer leaves blacken. Yum!
As long as you've having fun with these sorts of recipes, I think they're a good way to take a breather between your bigger projects. I've heard air fryers described as smaller convection ovens, so you're spot-on for that. Maybe a video about convection cooking and what works best in those ovens might be good to try, since so many people have air fryers now.
I keep a rubber mallet in the kitchen just for those times when it's hard getting a knife through something like corn cobs, winter squash, and so on. Just a little tap on the spine of the knife does the trick. It's much safer and doesn't hurt your hands.
I have to admit, I was sceptical of this at first too, but now that I've watched you try it I want to make some too! My neigbor sells fresh corn during the summer, so I'll be trying this out once he get his in.
So, the reason for quartering the cob is so you can eat the cob? You could forego quartering and just roast/fry them with the seasoning and just eat the corn?
My lovely mother in law really did start the water on the stove before going into the garden to pick her corn. Best corn I’d had to that day. Today there are sweeter breeds but hers was sweetened with love.
1:34 I bolted out of the roof for bandages. Basically street corn.....just more difficult....and dangerous! Hey....Thanks again for another wonderful video. Looks interesting. Have a great day
Around ten years ago or so, my brother came home with a recipe he found online somewhere for the absolutely easiest way to prepare fresh sweet corn. Boil the water, dump it in a cooler full of shucked sweet corn, close the lid, wait for between 5 minutes and 5 hours. The corn will stay hotter longer since the cooler insulates the hot water from the hopefully cooler air. I think this spice recipe would be just as good without cutting the cobs first. Also, would it be easier to split the cobs vertically like firewood? It might end up costing you fewer split kernels to compress the stalk end of the cob into the cutting board instead of the kernels.
It reminds me somewhat on how you would get corn in India. The difference is they would cook the corn on the coal, then they would dip a halved lemon in spices and rub the corn. That is a beautiful beautiful way to eat corn.
I was going to buy an air fryer so i went to wirecutter to see which one was the best. Turns out I already had the best air fryer, a convection toaster oven. lol.
We do something effectively similar to this by grilling whole corn cobs with compound butter - detassle the corn, strip the husks back, slather with spiced compound butter (we use paprika, ancho, cumin, coriander, salt - so very chili profile, but no reason you couldn't use the spice profile in the recipe for corn ribs), then put the husk back up over the corn, wrap it in foil, and grill it. Whole corn cob instead of ribs, but it's really yummy. [note: for a hot charcoal fire, it usually takes 10-12 minutes to grill for us]
A few weeks ago, the Today Show out of New York had a chef from Hilton Head do a similar recipe. But, his method was different. He cut the corn the same as you, then deep fried it in oil. He then prepared a sauce and tossed it with the corn after it came out of the fryer. I went to his restaurant and tried it (They offer it as an appetizer.) I liked it, but it wasn't that good. On the TV show, it seemed that everyone thought it was wonderful, but it came up short in my opinion. Now I will have to try your version.
The high probability of me losing a finger preparing the corn means I won’t likely try this, but will enjoy seeing you try recipes from the tiktoks. How about that baked feta pasta one next?
This is a must for a summer BBQ. Let's hope we get there weather, the end of lockdown and friends that after all this CoVid showdown, remember where we live..........😁 As a note, a made some Bierock this week....... A first time recipe make. Really nice.
I think you could adapt this as a side dish with cut corn. Add the spices, and heat in a pan. Tossing in some green beans would make it pretty tasty! I will try this.
Corn wrapped in tinfoil and baked in an oven is soo delicious. And if you brush the cob with a butter before wrapping it's even better. 45-50 mins in 250 Celsius.
when it comes to old corn the newer strains of corn as much better at staying good and sweet so rather than only being good for 3 days two weeks is not that unheard of.
Wondering how much of a difference just baking them whole would make. I guess the baking time would increase, but other than that, would the flavor stay the same?
I've been a "boil the corn in water" forever as taught by those who know. When living in Windsor the Peaches and Cream from Essex country (Green Giant)was the best. When my kids became adults I was told by one to roast corn in it's husk. Tried it, and I now will never boil corn in water again..... try the roasting "in husk corn" Glen.....you will be surprised how far better the corn tastes. Lots of recipes out there, we do it on the BBQ.
That one is made by Samsung - seems to work great, but I'm a little sceptical of how it will last long term. It's packed with electronics, and history shows that those wear out quickly and become 'unrepairable'. Time will tell?
To your boil the water before you pick the corn .... my dad always added that you run like head from the garden, and if you trip and fall on the way, just throw the corn out and go pick more.
Physics: The pounds per square inch of the knife edge is spread over the length of the horizontal ear thus less force per length of measurement. Were you to cut the corn standing vertically, yes you need to square off the bottom so it stands upright, you are now applying the same force over a shorter length of corn, the diameter. Sharp knife, same force, smaller area equals cut corn. Thanks for sharing.
@@anderander5662 ha no doubt I was meaning more a “light “ application to emphasize the dry rub . Still. Heck you could probably just dip them in melted butter and rub them in a dry.
Other than the "quirky" presentation is there actually a reason to quarter them? would there be any reason you would know of to just not use this as a great spicing mix for the whole or maybe half corn cobs?
Boil water, pick corn.... AND DO NOT STOP TO PICK UP AN EAR IF YOU DROP IT l. That’s what my uncle used to say. He grew great corn every year in South Dakota.
Hey Glen. Do you use farenheit or celsius? I noticed in another video you mentioned the temp in celsius and that you would leave the farenheit in the description for your American viewers. But 450c (in this video) sounds excessive.
Whenever I talk about cooking temps (boiling or an oven) it's always in ºF. But as quirk of Canada any room temp or outside temp is always in ºC, unless it's above 35ºC that's when we all switch back to ºF. Here's a handy chart for how Canadian use Metric: preview.redd.it/k1brffgbngk31.png?width=681&format=png&auto=webp&s=8cc428c345b687a3f79d8e481561781f38d0630e
@@GlenAndFriendsCooking thanks for the answer. Now I learned a new fun fact ☺️ I guess canada is bilingual and bi-system of measurement. Btw. Hello from Europe and thanks for making great videos.
make these where i work thai style with a fish sauce caramel sprinkled with dry shrimp, coconut and crispy onions. Best technique i found for cutting the corn is small bits at a time. so start at the top the side furthest away and use only the heel of the knife to slice into maybe an inch of core at a time. It gets much easier when it is halfed and i do actually stand the corn on its end to do the inital cut but i would not reccomend this as if you are not totally confident with a knife it can be very dangerous. This may be one of the only times i would even reccomend a buther glove.
Thanks for watching Everyone! *Just a little research reveals that this recipe / method of cooking corn as a rib goes back a few (5 or 6) years. There are also a couple of UA-cam videos that are at least two years old... So TikTok was actually pretty late to the party.*
Popularizing and making it so big it's something you wanted to try isn't late, it's bringing back the greats
Do you mean chili powder that is a blend of spices, or the one that is just ground hot peppers? I bought a large container of Chili powder without looking at it and it is just hot chili's ground up. I can't find my regular chili powder anywhere except in those tiny jars.
@@Ottawa411 Just the one that is a mix of ground peppers.
@@GlenAndFriendsCooking - Oooh, that sparks a thought: I have some dried New Mexico chiles and a bunch of ground Aleppo pepper (which has a nice earthy, almost raisin-y flavor). I bet a mix of those would go great on this!
@@GlenAndFriendsCooking Thank you.
"over on the TikTok" haha I love it
It's like my parents still saying "going on the line"
Also ‘the TikToks’ 😂
Glenn saying "The Tiktoks" is all the boomer vibs and I love it!
This saves my typing 😂. I love him for this. Tiktok sucks monkey balls.
@@soknightsam “bought it offline” 😂
Keep calling it “The Tiktoks” it will enrage the purists!
I’d love to see you do more airfrier stuff (even though you don’t actually have one) there’s some really interesting adaptions I think would be highly interesting to watch you test and debunk nowdays.
I still say "the Googles" and "the interwebs," but I won't say "the Facebook" because that's what it was originally called back when people were on the myspace.
🍻
An air fryer is a tiny convection oven so he basically has one.
I love your approach, because it's real your real and true to your recipe and content. I love that you show us every step and possibly misstep! So much better than the viral approach.
spiced corn on the cob is really good. never felt a need to quarter it just an unnecessary extra step
Seems like a stupid idea.
@@mjrussell414 thatz what makes it look like a rib . If you know what a rib is !
I think it's a good idea there are some friends who eat half the corn on the cob so it will be perfect then it looks more.
@@anderssoderlind90 Then halve the corn perpendicular, which you can usually do by breaking it by hand. Going lengthwise is so much work. There's barely any corn on a single cob as is.
"From the tiktoks" hahaha I love you, Glen.
Is that on the interwebs?
Since you mentioned the "dont pick the corn until the water is boiling" thing, with older cultivated varieties of sweetcorn as much as half the natural sugar in the corn got converted to starch within mere hours of harvesting, more modern varieties have been bred to slow this conversion process down though so your window is much bigger for delicious corn!
Oh no, GMOs.
I didn't know this, but old habits die hard.
do you have a link, im confused how this would work, shouldnt the enzymes be converting starch to sugar? why would the corn need to hold onto sugar? it should be the opposite
@@mybrunchw i agree that the opposite is intuitive from nature's point of view, converting sugars from photosynthesis into starch for long term storage that the plant can utilize down the road, sweet corn isn't a naturally occuring type of corn though, it gets the name because it has been selectively crossbred to be sweeter and more tasty by preventing this conversion from happening. the process isn't perfect though, hence the fact that a lot of this unconverted sugar was converted by the plant anyway after picking, however more modern "supersweet" varieties are more effective than older varieties at slowing/preventing this from happening.
I think youtube is deleting my comment when i try to link something but if you google "starch conversion in sweet corn" you should see a couple different papers going into more detail on the process
@@kellybryson7754 it's actually called cross pollination.
As Glenn says at the end, just put it on a grill (if you have one). Marinated corn on the cob, grilled for a bit, is an amazing thing to put on your dinnetable in the middle of summer! And since it's on the grill, there no need to cut it up like that, just turn it around haha!
I am an Iowa farm girl, & I am glad to hear that you, too were raised to the rule of DO NOT PICK THE SWEET CORN UNTIL THE WATER IS BOILING! 😁
I came from the same type family. When the pot boils I was sent out to the garden to shuck the corn and run it back to the pot. Wonderful memories from Michigan.
That’s what I love about Glen (and Jules) ... open to try anything, and pretty down to earth. Lee up the great work in the videos!
"... and to that, I'm going to drizzle in olive oil... " ~ glug, glug, glug. Thanks for the laugh. And thanks for the tips and tricks, in general. No air fryer here and no plans to get one, lol, but this is still a fun video. 😄👍
Two shots of vodka *glue glug glug*
Yeh that was funny...drizzle....glug glug glug 👍
If you cut off the base to make it flat and stand up the ear, you can rock the knife thru it. Also, you can cut it in half first to make smaller ribs.
I've learned that roasting corn in the oven wrapped in aluminum foil is the best way to cook corn (richer flavour than boiled corn and the nutrients don't end up in the water). If I remember this summer, I might roast some corn seasoned with the spice mix for this recipe.
It does taste better roasted instead of boiled.
@Annapurna Moffatt, it’s great on the grill simply wrapped in its original husk. Don’t peel, just twist it closed at the top and let it grill until the outer leaves blacken. Yum!
You are a joy and a delight and always, always educational and entertaining. God bless you Glen and Jules. 😊🙏😁
As long as you've having fun with these sorts of recipes, I think they're a good way to take a breather between your bigger projects.
I've heard air fryers described as smaller convection ovens, so you're spot-on for that. Maybe a video about convection cooking and what works best in those ovens might be good to try, since so many people have air fryers now.
fantastic....looking forward to seeing more of these tick tocks experiments
These look really good, a surprising vegan recipe that I will definitely try. Thanks Glen!
I like your videos and i enjoy when you taste the food together. :) Thanks for sharing with us!
I keep a rubber mallet in the kitchen just for those times when it's hard getting a knife through something like corn cobs, winter squash, and so on. Just a little tap on the spine of the knife does the trick. It's much safer and doesn't hurt your hands.
I have to admit, I was sceptical of this at first too, but now that I've watched you try it I want to make some too! My neigbor sells fresh corn during the summer, so I'll be trying this out once he get his in.
You guys are adorable, thanks for your videos!
So, the reason for quartering the cob is so you can eat the cob? You could forego quartering and just roast/fry them with the seasoning and just eat the corn?
No, you quarter them so they look like ribs.
I guess it’s one of those things that’s “not meat”, but has something meat based in the name.
Lookup Mexican Street Corn. You have no reason to quarter the corn except for presentation.
@@charles-y2z6c Or maybe they fit into an 'Air Fryer', lol.
Thats pretty cool, I must admit that tic toc has some ok recipes, thank you Glen and Julie for sharing, stay safe guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I love this channel so much. Binging really helped me get through covid 19.
Never noticed how amazingly blue the inside of the oven is!
This series is going to be great
My lovely mother in law really did start the water on the stove before going into the garden to pick her corn. Best corn I’d had to that day. Today there are sweeter breeds but hers was sweetened with love.
That oven is cleaner than the ones in the showroom. Amazing!
You got to try this summer with fresh picked!
1:34 I bolted out of the roof for bandages. Basically street corn.....just more difficult....and dangerous! Hey....Thanks again for another wonderful video. Looks interesting. Have a great day
Looks great! Can’t wait to try it!!
You guys need to make a tiktok account! Saw this recipe on it too and have been itching to try it 😋
Looks delicious!! Can't wait to try it!
You are right! I want to propose it here in ITALY. 🇮🇹☺️☺️☺️
Around ten years ago or so, my brother came home with a recipe he found online somewhere for the absolutely easiest way to prepare fresh sweet corn. Boil the water, dump it in a cooler full of shucked sweet corn, close the lid, wait for between 5 minutes and 5 hours. The corn will stay hotter longer since the cooler insulates the hot water from the hopefully cooler air. I think this spice recipe would be just as good without cutting the cobs first. Also, would it be easier to split the cobs vertically like firewood? It might end up costing you fewer split kernels to compress the stalk end of the cob into the cutting board instead of the kernels.
was just going to bed, saw this video pop up. had to check it out, making me hungry at 2am haha
It reminds me somewhat on how you would get corn in India. The difference is they would cook the corn on the coal, then they would dip a halved lemon in spices and rub the corn. That is a beautiful beautiful way to eat corn.
That methods sounds delicious!
“Over on the TikTok” that made me laugh 😂
I was going to buy an air fryer so i went to wirecutter to see which one was the best. Turns out I already had the best air fryer, a convection toaster oven. lol.
I’d love to see you try out more recipes from Tik Tok!
Cool! What a neat idea for using corn!
You are right! I want to propose it here in ITALY. 🇮🇹💓🥰
We do something effectively similar to this by grilling whole corn cobs with compound butter - detassle the corn, strip the husks back, slather with spiced compound butter (we use paprika, ancho, cumin, coriander, salt - so very chili profile, but no reason you couldn't use the spice profile in the recipe for corn ribs), then put the husk back up over the corn, wrap it in foil, and grill it. Whole corn cob instead of ribs, but it's really yummy. [note: for a hot charcoal fire, it usually takes 10-12 minutes to grill for us]
My wife and I just had some for dinner and it was so good.
In our family our favourite way to cook corn is on our Traeger pellet smoker/grill - I bet this would be fantastic done with that way!
Wow, I really like your recipe, I'd like to propose it again here in ITALY. A hug 🇮🇹 😘
As a mom with young adults/teens, the fact that you say, "from the tik toks" has me ROTFL.
My man Glen got the dad hat, the apron, and I already know he's got them new balances on. I can only wish for dad vibes this big one day
Eating "elotes al carbón" is not something totally new for me, but the roasting oil mix is, I will try it next autumn.
I got a tormek grinder a few months ago. Awesome thing, my knives are scary sharp now!
That sounds interesting. I had to go look up what it was. I wish that I had a place to put one.
Definitely gonna try this!!
A few weeks ago, the Today Show out of New York had a chef from Hilton Head do a similar recipe. But, his method was different. He cut the corn the same as you, then deep fried it in oil. He then prepared a sauce and tossed it with the corn after it came out of the fryer. I went to his restaurant and tried it (They offer it as an appetizer.) I liked it, but it wasn't that good. On the TV show, it seemed that everyone thought it was wonderful, but it came up short in my opinion. Now I will have to try your version.
Looks like a way to make corn a little past its prime taste good. I wonder is it only cut so it fits an air fryer?
fun fact, air fryers are really just countertop convection ovens.
As Adam Ragusea is known to say, "Air Fryers" are just bench-top convention ovens, so you cooking those in your oven is utterly valid.
The high probability of me losing a finger preparing the corn means I won’t likely try this, but will enjoy seeing you try recipes from the tiktoks. How about that baked feta pasta one next?
Glen hit a very subtle Salt Bae right in the beginning and didnt even mention it. Thats greatness.
Amazing 😁 Ty TyVm cheers 🥂
Thanks Glen. Looks interesting. 🤣🤣🤣
This is a must for a summer BBQ. Let's hope we get there weather, the end of lockdown and friends that after all this CoVid showdown, remember where we live..........😁 As a note, a made some Bierock this week....... A first time recipe make. Really nice.
Pro tip from corn country, when cutting corn in half, chop the ends flat and place the cob vertical to cut once it starts it cuts easily.
3:15 points in pure frustration lmao we've all been there
Very nice AVRO hat. Being from Essex County I fully agree that corn should only be eaten the day it was picked
I think you could adapt this as a side dish with cut corn. Add the spices, and heat in a pan. Tossing in some green beans would make it pretty tasty! I will try this.
Corn wrapped in tinfoil and baked in an oven is soo delicious. And if you brush the cob with a butter before wrapping it's even better. 45-50 mins in 250 Celsius.
Those two are adorable together
when it comes to old corn the newer strains of corn as much better at staying good and sweet so rather than only being good for 3 days two weeks is not that unheard of.
"Elote" street vendors all over So Cal have a similar thing, whole cob though.
Wondering how much of a difference just baking them whole would make. I guess the baking time would increase, but other than that, would the flavor stay the same?
I've been a "boil the corn in water" forever as taught by those who know.
When living in Windsor the Peaches and Cream from Essex country (Green Giant)was the best.
When my kids became adults I was told by one to roast corn in it's husk. Tried it, and I now will never boil corn in water again.....
try the roasting "in husk corn" Glen.....you will be surprised how far better the corn tastes.
Lots of recipes out there, we do it on the BBQ.
Great video!
Are you Italian?☺️
Hi Glen, There’s some mention of your very nice looking dual fan oven. I do like the display... What model do you have?
That one is made by Samsung - seems to work great, but I'm a little sceptical of how it will last long term. It's packed with electronics, and history shows that those wear out quickly and become 'unrepairable'. Time will tell?
@@GlenAndFriendsCooking Thanks Glen 👍🏻 Yes.... from experience the more complicated things are the more there is to go wrong!
Looking good for the BBQ this summer
The question is, how much does cutting it into quarters play? Would it be just as good (and less work) to leave the cob intact?
It is a lot easier to cut when you stand the corn up and slice down, then lay down the halves and cut horizontally in order to finish quartering them.
I Loved this video~
To your boil the water before you pick the corn .... my dad always added that you run like head from the garden, and if you trip and fall on the way, just throw the corn out and go pick more.
I use a speed convection ovn as an air fryer myself! Slightly slower but superior crispitude
“Corn ribs, from the tiktoks”
Physics: The pounds per square inch of the knife edge is spread over the length of the horizontal ear thus less force per length of measurement. Were you to cut the corn standing vertically, yes you need to square off the bottom so it stands upright, you are now applying the same force over a shorter length of corn, the diameter. Sharp knife, same force, smaller area equals cut corn. Thanks for sharing.
I think you could do a light oil and maybe a “dry rub” version that would be tasty
This is just a take on Mexican Street Corn. Everything else is buzzwords to make it sound more interesting.
@@anderander5662 ha no doubt I was meaning more a “light “ application to emphasize the dry rub . Still. Heck you could probably just dip them in melted butter and rub them in a dry.
“The Tiktoks” is my favorite skiffle-revival band from the early 60s
Other than the "quirky" presentation is there actually a reason to quarter them? would there be any reason you would know of to just not use this as a great spicing mix for the whole or maybe half corn cobs?
Maybe easier to eat and less of a commitment than a whole cob.
Absolutely not. Bung it on a full ear of corn and sleep easier at night.
Do you think it’s necessary to cut the cobs up or could you just coat and cook the whole ear?
Would it be easier to cut the corn into 3 inch segments? Roll them in the spice mix, then stand on the flat end for roasting/grilling.
I love your Avro hat, where did get that? Ho! yes, I almost forgot, love your recipes!
Your pic for the channel icon looks like a Canadian villian from a comic :)
It's Mexican street corn, essentially.
Air fryers are just countertop versions of your convection oven, so you did good!
The chipotle mayo is perfect for dipping artichokes.
Is the cutting method worth it, or would making a normal short piece of corn work just as well?
What’s the difference between spiced roasted corn and this, besides the extra steps?
Great video Glenn
Yay, I’m the 1,100th like. I get to see the number change when I click it.
This will be a fun series.
I’m doing this on the barbecue. Then dress them off the bq with all the bells and whistles. ‘‘Tis the season corn & all the garden glory lol.
Boil water, pick corn.... AND DO NOT STOP TO PICK UP AN EAR IF YOU DROP IT l. That’s what my uncle used to say. He grew great corn every year in South Dakota.
Hey Glen. Do you use farenheit or celsius? I noticed in another video you mentioned the temp in celsius and that you would leave the farenheit in the description for your American viewers. But 450c (in this video) sounds excessive.
Whenever I talk about cooking temps (boiling or an oven) it's always in ºF.
But as quirk of Canada any room temp or outside temp is always in ºC, unless it's above 35ºC that's when we all switch back to ºF. Here's a handy chart for how Canadian use Metric:
preview.redd.it/k1brffgbngk31.png?width=681&format=png&auto=webp&s=8cc428c345b687a3f79d8e481561781f38d0630e
@@GlenAndFriendsCooking thanks for the answer. Now I learned a new fun fact ☺️ I guess canada is bilingual and bi-system of measurement.
Btw. Hello from Europe and thanks for making great videos.
make these where i work thai style with a fish sauce caramel sprinkled with dry shrimp, coconut and crispy onions. Best technique i found for cutting the corn is small bits at a time. so start at the top the side furthest away and use only the heel of the knife to slice into maybe an inch of core at a time. It gets much easier when it is halfed and i do actually stand the corn on its end to do the inital cut but i would not reccomend this as if you are not totally confident with a knife it can be very dangerous. This may be one of the only times i would even reccomend a buther glove.
basically you want to be cutting through the least amount of core at a time
or even a heavy angle making sure the tip of the knife slices the tip of the corn and when that touches the board start the rocking motion
It’s from the tik toks had me rolling on the floor!
I love the concept of vetting the TikToks recipes. Our 16YO did the feta tomato pasta, and it is a keeper.
"Who needs slow cooked, fall off the bone meat with a dry rub crust or drenched in BBQ sauce when you can have corn?" -Nebraska