I make these for my mom who started on her vegan journey last year when she was diagnosed with cancer. It still makes her feel like she’s having bbq and to not feel left out. They’re also pretty tasty!
There is no scientific proof that veganism prevents cancer or helps cancer patients. Red and processed meat can increase the risk of colon cancer, but that's about it. She doesn't have to torture herself during these stressful times.
@@thaliacrafts407 nobody said veganism cured cancer. Maybe her mom just realized after getting diagnosed that her lifestyle might have had an impact, so she just wanted to change things. Maybe she had always wanted to try going vegan before she died, and so getting diagnosed pushed her to do it. You do not know her story. Veganism is not torture. It’s a personal dietary choice and it’s also part of cultures and religions around the world. Please don’t be rude. OP, all the best wishes to your mother.
iF HER BODY CRAVES BBQ SHE NEEDS TO JUST EAT REAL BBQ, THEIR ARE NUTRIENTS WE SIMPLY CANNOT GET FROM ONLY VEGAN FOODS, I just typed this all in caps by accident I'm not yelling lol
@@errorASMR Yeah, "total accident", and you were too lazy to fix it even though you can edit your comment if it truly was a mistake. Yet you didn't. What an unfortunate and irreversible accident. Nobody said anything about the mom craving BBQ, neither that she's deficient in any nutrients. Yet here you are, loudly and obnoxiously spouting useless nonsense that nobody cares about, and you don't even know the difference between "there" and "their". Shameful and pathetic.
Great vid Emmy, from a chef with 32 years experience, I would suggest using a clean, dry, kitchen towel, folded in half 3 times as a buffer between your palm strikes and the back of your French knife or cleaver. You will have more control(and all of your fingers) and less bruising to your palm. When vertically cutting a dense tuber, or corn on end, I suggest the towel trick, using 4 or 5 tapping palm strikes, while angling the knife handle up and down between taps. Once your cutting line looks and feels even, and you are halfway down one last good hard strike should do it. Also make sure your blades are sharp. NEVER keep them in a drawer. Sharp blades seem scary, but due to better control, are less likely to cut you. If you do get cut, that wound is easily sewn and should heal fine. A dull or serrated knife cut is when people are in REAL trouble. Stay safe, and keep the culinary fun coming young lady. 👏🏽👏🏽👏🏽
Great advice Shawn. Personally I keep of a little lady hammer in the kitchen for such emergencies, and tap the upper flat Exposed part of the blade once or twice. 😉👍
Emmy has already proven to us she has the utmost respect and fascination and love for meals from other cultures, but every time she makes something that is so near and dear to my heart (elote con mayonesa, chile, y queso is huuuuuge in the Hispanic community), it is just a joy to watch.
It all looks so appetizing, and your voice is so calming. Sometimes i have troubles eating because i have strong anxiety, and i can't even look at food, but watching your videos calms me down so quickly, and the appetite raises immediately. Thank you for your videos!!
The row count depends on the type. Regular field corn has larger kernels, and a 16 count. Sweet corn varies from 18ish to 26ish (for the tiny kernel, heirloom varieties). The count will always be an even number, though. :) - farmer. ;)
“Ear" comes from the ancient word “ahs," which meant “husk of corn." In English, sometimes the ear also is referred to as a “cob" or a “pole." The ear is the spiked part of the corn plant that contains kernels.
I'm part of a mycology group on FB, and they're talking a lot about 'corn smut' which is a fungus that sometimes grows in corn, and apparently, it's delicious in tacos. It would be interesting to try!
I'm Brazilian, and I was looking everywhere on the internet for this recipe and I only had it in English and I finally found yours subtitled in my language, thank you very much for giving accessibility to those who don't understand the language.
@emmymade I just realized not too long ago that each corn ear is actually a specialized flower. Each silk is actually a stigma (part of the flower that receives pollen) and that is why it’s attached to each kernel, for pollination of each individual seed! Plants are so cool! 😊
I remember my parents had a little garden and the first time we grew corn I picked an ear and ate it uncooked right of the plant. It was so good! I’ll never forget how fresh, crisp and sweet it was.
Once our friends grew corn and gave us so many ears of corn. I ate so much of it that it made me sick for days and I wasn’t able to eat corn for years. Now I can eat it again though and I do love it.
Husking corn was always my job as a kid. New Jersey corn is amazing in season. I'll never forget the look on my nieces face when we were husking corn one day and accidentally broke off too much of the stem. When I told her to take a bite of the raw corn so it wasn't wasted, she was skeptical, but she did it, and her eyes went wide. She devoured it.
Just never get your fingers, or any other part of yourself, in front of the knife blade. If you slip, you may ruin the corn, but buying more corn is much, much cheaper than a trip to the emergency room.
@@xristinas2767 you are extremely fortunate to live in whatever country you are in. America’s medical bills are extremely expensive, especially emergency room visits.
Never good to cut yourself. But even if you cut the tip of your finger off…it grows back. :). At mine did :). Oh..and no visit tot the emergency room…no reason too
Depending on the size of the corn cob, and the sharpness of your knife, you can stabilize the corn upright by putting it through the hole in a Bundt pan.
I've been watching you for years and years and I will say that one of the things that makes me feel like we know each other is when you make the sounds that something's delicious. I do this when I eat as well and people always make fun of me but I love watching you do it as well
Looks delicious! Trader Joe's has a premixed spice blend called Everything But the Elote, all the Mexican street corn flavors. And just like their Everything But the Bagel seasoning mix, I'm putting that blend on so many things now!
@@Elleoaqua Corn is long, cylindrical and has a "bone" in the middle so a "leg of corn" would be more anatomically accurate. Going on that same premise other options for corn could be a "thigh of corn", an "arm of corn", a "finger of corn" or perhaps a "phalange of corn". Going off on a bit of a tanget an individual banana is called a "finger" and those make up a "hand" which totally makes sense but I submit that an individual banana resembles an elbow...or perhaps a part of the male anatomy...actually corn would too but I doubt anyone would be able to call it a "corn penis" without laughing. 🌽
My favorite way of cooking corn on the cob quickly is wrapping it, husk an all, in cling wrap and microwaving for about 2 1/2 minutes per cob. Steams perfectly. (Use oven gloves to remove husk because it will be very hot.)
Emmy is fascinated by the weirdest things just like me. I never really met anybody else who is willing to try anything at least once like me and then I saw her videos and was like, finally, someone I can relate to. I love your videos, Emmy. You're awesome. Keep up the great videos and we'll keep watching.
The squeak the corn makes reminds me of when we would pick corn from our grandparent's garden. We would shuck, take out the occasional cute green worm from the top and brush off all the silk. Then, my grandmother would show me how to make homemade creamed corn. She put a wooden corn reamer over a big silver mixing bowl and I would push the corn across the blade and watch all that sweet corn and corn milk fall into the bowl. We froze a lot of it and cooked the rest. Best creamed corn ever, IMO. You'd swear there was heavy cream in it but doesn't even have a drop.
I love that sweet little murmuring sound that the chickens make when they're happy, or whatever that mood is! (Can anyone really tell when a chicken is happy? All I know for sure is when they are most certainly NOT happy. Flogging hurts.)
I think I will stick with my favorite to cook corn, in the microwave. Comes out perfect everytime. Speaking of corn, Emmy, can you do a video of corn soup like they have in Japan? I miss it so much!!! Oishii desu!!
@@allies4055 Viva La Mexico!! They always come thru with the quality produce during our off season.. You ate field corn though? We use that as livestock feed where I come from..
My daughter and I absolutely love the things you do. We've cooked several recipes and we're also going to try this. It's easy enough for her to do she's 14 and she's a great cook and loves to try out your recipes. The mixed green brownies were slightly gross we will do that again but it was fun to make and you really can't tell it's like mixed greens from the can. Keep making videos we love them
Lol I used to watch all the time but I lost the time to tune in and the channel eventually stopped showing up in my feed. Glad to see you are still doing well
When I grill corn on the cob I soak it in salted water while the grill is getting hot, which I think helps keep it from drying out inside while the outside is getting color. Soaking the corn beforehand might help keep it from drying in the air fryer, though like Emmy said if you're doing the cotija you can probably skip the salt. When I grill corn I like to shuck it back but leave a layer of husk for a handle, dunk it in the salt water bucket and swirl it around, then leave it like that so I can just grab the leaf handle and put it on the grill. This looks like a neat way to get a similar result more quickly and without waiting on my charcoal grill (though I bet you could also do this same thing on a regular grill instead of an air fryer for even more flavor)
In southern Alabama we grow Silver King and Silver Queen corn and they are absolutely divine! Beautiful silver white kernals that are so sweet and succulent. ☺ Corn and Okra are the bounties of the summer here!
From Mexico 🇲🇽 to the world!!! What a tasty snack. If add Tajín chili powder, it will take to the next level, the powder is not spicy at all but is very good.
Emmy whether you read this or not I just want you to know that I love you and your channel. You're just such a wholesome and nice person and I just wanna hug you lol
We have rabbit problems. I have no compunction about eating them, but we live in town so trapping (without a special license) or shooting them is illegal.
I'm pregnant and i'm having big cravings for corn, this looks like a tasty recipe, I haven't spice my corn this way, I give it a try to see, but I won't add the cheese, just only the spice corn.
"Ear" (of corn) sounds like German "Ähre" (which basically means the same as the English word, but it is usually used for other crops like wheat, not corn). Ear in the sense of the body part is "Ohr" in German. So I'm guessing that, etymologically, ear (of corn) and ear (body part) historically derive from different Germanic words (roots) which developed differently in other Germanic languages (such as German), but merged into the same word in English. This is a standard process of language development.
@@marie8454 Subjectively, the two words may not sound similar. But I think they are pronounced and spelled similar enough that they might be related, as we already know that English and German are related. These are examples of word pairs (Eng - Ger) which I am relatively certain are related: yellow - gelb; apple - Apfel; knight - Knecht; night - Nacht; go - gehen; run - rennen; feud - Fehde; church - Kirche; scithe - Sense. Especially the last few words show the same pattern of dropping the final syllable, just like "ear - Ähre".
@@IceQueenaliasIQ mmh as a german its a big no for the pronounciation :o of course the languages have similiar words in spelling, I get what you mean there ^^
Recently read a tip on a serrated knife review that serrated knives are great at cutting dense vegetables like butternut squash. Gave me the idea to try cutting corn cobs and it worked great! You do need to use a sawing motion to really leverage the serrations. Chose a knife with a thicker blade because I knew I wanted to use it for this application.
@@annettefournier9655 The technique shown doesn’t appear very safe in my opinion. I hold the knife strictly by the handle and hit the blade with a mallet. I first used my rolling pin which wasn’t very bright! Put too many dings in it. I also just halve the Cobb not quarter it. Splitting it in quarters is not too safe in my opinion. I’ve had the quarter break on me. After all that work, I now serve corn whole and the guests are just as happy!
OUTSTANDING VIDEO!!! 😅🤣😏 Between rubbing everyone with the seasoning" and spattering it all over my chest" I couldn't think of a better thing to do with ribs of corn on UA-cam! Good bless Emma ❤💙💜
I’ve adored Emmy since day one. I found her channel because I enjoyed tiny Japanese food kits too. I had gone and brought WAY too many home 😂😂😂 Anyhow, my adoration and affinity has simply grown over the years, and when she said niblet without laughing I completely felt at ease with such fondness for a stranger because she truly is a very genuine, sincere and relatable person. If someone doesn’t like her says more about them than her. Also, she has the BEST audience 🙏🏻🙏🏻🙏🏻
@@H.P.Blavatsky I think it’s considered both - vegetable and grain. Roasted corn at the Minnesota State Fair is a yearly favorite. 😀 Once a year is ok, right? This looks really good and I may have to try it.
I have family from Iowa and I'm a Floridian. I remember the first time I visited them as a kid, I was so amazed by the vast corn fields and exited to play in them (as well as going to the Iowa state fair) For someone who grew up around the beach and palm trees ,I saw the corn fields as exotic.
Oh here in Vancouver BC CANADA we call that peaches and cream corn, while the all yellow type is called Jubilee. I'm craving corn like crazy now ! Yummy 😋edit: I wonder how this style of cutting the corn would work in a seafood boil?!?
Cotija cheese is such a staple for grilled corn! 🌽 It gives such a good sweet&salty mix to top the sweet corn. It's an absolute favorite in our house and a very healthy snack that my boys love!
Beef, pig, chicken, and turkey is not only more digestible and nutritious but also more palatable. Not to mention that cattle eat the entire corn plant (called chop or silage) not just the kernels.
@@jagoldenpyrenees491 Silage corn is harvested when the plants are still green. Where I live in Ohio, I can only recall seeing silage corn being harvested a handful of times over the years. The vast majority of corn is harvested when the stalks are fully brown in late October or November. So while it’s true that animals can eat the whole plant, in practice they just get the kernels.
@@amyschmelzer6445 I see it harvested green all the time here in Michigan and you can't drive past a decent size farm unaccompanied by giant silage bags (you know, the massive white tubes)
Of all the foods you have made for this channel, have any become stables in your home?? Are there any that you continue to enjoy making for your family? 💜
Cut the base before shucking, with one hand hold the "narrow" end tightly just above the "point", use the other hand to push the cob out of the shucks. This will remove almost all the strings and leave you with your flat base for slicing down. Next, on each cob, cut off the pointy end just above where the full size kernels start. This will make quartering much easier.
The best part of the video so far is the clumpy onion powder, lol I always feel like I failed at cooking if mine has clumps in it, I’m glad to know they all do 🥰🥰🥰
Funny how Rosanna launched the exact same video in the exact same day, yet you presented two completely different experience. you should collab, you both so cherish :D
This brings me back to hanging out with my Mexican buddy in the early 2000s...he had a get together and he brought me corn on the cob slathered with mayo, seasonings, and cheese....it was a hot summer night and I still remember biting into that juicy flavorful corn!
If someone can't cut through the cob, then they can still use the seasoning. Just cook or grill the 🌽 whole and adjust the cook time. Though, I have to admit, these corn 'ribs' are creative and look delicious. Emmy, you could fold a small towel and put it over the knife blade as you push down. It'll keep you from hurting your hands.
Culinary Arts: Presentation is 33%. And it does cook differently. The heat gets to more of the kernels. Also the topping to kernel ratio would be about 50% more due to the sides.
Just found this video Emmy and let me say this is next level way of making corn! AMAZING!! I will definitely be making this! Great Work!😁 Sending love from Dallas Tx
glad you tried this out… i want to try it but i’m not gonna put myself or my mom at risk for slicing our fingers off and i can’t eat it because of my braces :( and omg your chickens are so cute i love the little noises they make
I had the best corn prepped in about the same way, but on the whole cob, in Mexico, Playa del Maya, a few weeks ago. After the spices and cooking they slather it with a cheese and cream mixture then roll it in some more chili spices. Amazing!
When I cut kindling from a piece of firewood, I get the hatchet blade stuck in the wood then lift the whole thing up and bring the wood itself down on the ground. It’s using upward force rather than downward so it’s faster and easier to predict and your fingers are nowhere near the danger zone!
If Emmy releases merch that just says "Mmm-hmm", I would totally buy it! Seems to be the new catchphrase when she bites into something she really likes 😁☺️
Went to my local Mexican market in a close city and they definitely recommended Mexican sour cream which had a great profile and tajin spice mix for the outside It was amazing. Tried later with parmesan but cotija is leagues better in flavour on elotes.
I was about to scream, "NOOOOOOOoooooo!!! Don't throw away all that yummie corn that fell of on the cutting board!" But when I saw the dear little chickies, I instantly changed my mind. It's always good to share with your birds, no matter what species and breed they are. Besides, they will turn that corn into yummie eggs! Pets with benefits. One question: is there an alternative method for those of us who don't have air fryers?
when i was a kid, my parents bought a bunch of corn from a local farmer and we all sat outside shucking, which was fun, until a corn worm came flying out. needless to say, i didn't finish helping them and i haven't since lol
Yes! Childhood memories of the horror of finding a worm in your ear of corn is the single thing that even 30 years later keeps from me buying unhusked corn.
Emmy seems like the type to have a very naughty sense of humor. In other news, this seems like a great corn-tine activity. I didn't see the chef here so I had to get in a corny pun before he got here.
@@tylerdavies3038 she lays the corn down, so the cut is by the width of the corn. She and my great grandmother made this for sides at parties and holidays.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I make these for my mom who started on her vegan journey last year when she was diagnosed with cancer. It still makes her feel like she’s having bbq and to not feel left out. They’re also pretty tasty!
Good luck to your mom.
There is no scientific proof that veganism prevents cancer or helps cancer patients. Red and processed meat can increase the risk of colon cancer, but that's about it. She doesn't have to torture herself during these stressful times.
@@thaliacrafts407 nobody said veganism cured cancer. Maybe her mom just realized after getting diagnosed that her lifestyle might have had an impact, so she just wanted to change things. Maybe she had always wanted to try going vegan before she died, and so getting diagnosed pushed her to do it. You do not know her story. Veganism is not torture. It’s a personal dietary choice and it’s also part of cultures and religions around the world. Please don’t be rude.
OP, all the best wishes to your mother.
iF HER BODY CRAVES BBQ SHE NEEDS TO JUST EAT REAL BBQ, THEIR ARE NUTRIENTS WE SIMPLY CANNOT GET FROM ONLY VEGAN FOODS, I just typed this all in caps by accident I'm not yelling lol
@@errorASMR Yeah, "total accident", and you were too lazy to fix it even though you can edit your comment if it truly was a mistake. Yet you didn't. What an unfortunate and irreversible accident. Nobody said anything about the mom craving BBQ, neither that she's deficient in any nutrients. Yet here you are, loudly and obnoxiously spouting useless nonsense that nobody cares about, and you don't even know the difference between "there" and "their". Shameful and pathetic.
I wouldn't do this for an everyday meal, but for a party or a barbecue it looks like a crowd-wower.
Hello 👋 how are you doing?
I am stealing "crowd-wower." Do not hate me.
:D
For a crowd that would mean making more, even more chance of cutting yourself…..seems though it may be worth it 😉
can I get a plate?
I'm English, my accent doesn't allow me to say that properly, besides I'd probably get punched.
Great vid Emmy, from a chef with 32 years experience, I would suggest using a clean, dry, kitchen towel, folded in half 3 times as a buffer between your palm strikes and the back of your French knife or cleaver. You will have more control(and all of your fingers) and less bruising to your palm. When vertically cutting a dense tuber, or corn on end, I suggest the towel trick, using 4 or 5 tapping palm strikes, while angling the knife handle up and down between taps. Once your cutting line looks and feels even, and you are halfway down one last good hard strike should do it. Also make sure your blades are sharp. NEVER keep them in a drawer. Sharp blades seem scary, but due to better control, are less likely to cut you. If you do get cut, that wound is easily sewn and should heal fine. A dull or serrated knife cut is when people are in REAL trouble. Stay safe, and keep the culinary fun coming young lady. 👏🏽👏🏽👏🏽
Well said 👍
thank you for the info ! I will definitely take it to my kitchen! ☺️
Love this comment, well said! (Cept for the ‘young lady’ at the end 😬)
Thanks for the tips 👍
Great advice Shawn. Personally I keep of a little lady hammer in the kitchen for such emergencies, and tap the upper flat Exposed part of the blade once or twice. 😉👍
Omg thank u so much that helps alot
Emmy has already proven to us she has the utmost respect and fascination and love for meals from other cultures, but every time she makes something that is so near and dear to my heart (elote con mayonesa, chile, y queso is huuuuuge in the Hispanic community), it is just a joy to watch.
It all looks so appetizing, and your voice is so calming. Sometimes i have troubles eating because i have strong anxiety, and i can't even look at food, but watching your videos calms me down so quickly, and the appetite raises immediately.
Thank you for your videos!!
emmy’s kids are so blessed to have her as a mom; she’s just so kind and genuine 🥺
And husband. And us. I love her
@@it-ke9od yessss
but the poor ducky moss.... sniff
It sure is heartwarming and nice to see isn't it.
U dont know what goes on behind the scenes
The row count depends on the type. Regular field corn has larger kernels, and a 16 count. Sweet corn varies from 18ish to 26ish (for the tiny kernel, heirloom varieties). The count will always be an even number, though. :)
- farmer. ;)
Nice❤
I love comments like this 😏
There is never any outliers? Ever?
I think there might be a typo on your last name, sounds like it was supposed to be a C perhaps?
@@UnknownVir 😂
“Ear" comes from the ancient word “ahs," which meant “husk of corn." In English, sometimes the ear also is referred to as a “cob" or a “pole." The ear is the spiked part of the corn plant that contains kernels.
Thanks for the lesson teach 😊
🎶 *The more you knowwww*🎶🌈
@@HotCheetoGirl_ so welcome
@@chipskylark172 so true
You learn something new every day. Thanks!
I'm part of a mycology group on FB, and they're talking a lot about 'corn smut' which is a fungus that sometimes grows in corn, and apparently, it's delicious in tacos. It would be interesting to try!
It is delicious. It has a mushroom texture and similar in flavor too.
isn't nutritional yeast basically a fungus as well?
It's so good!! I especially love it just smeared on some crusty bread or even on cornbread (#cornception)
@@andreakoroknai1071 I really don't know, but I put it on everything! lol
@@QueSarahSarah88 I love it too :) but I think it's a fungus, yeast is a fungus that makes alcohol, that's why it's called brewer's yeast too
I'm Brazilian, and I was looking everywhere on the internet for this recipe and I only had it in English and I finally found yours subtitled in my language, thank you very much for giving accessibility to those who don't understand the language.
@emmymade I just realized not too long ago that each corn ear is actually a specialized flower. Each silk is actually a stigma (part of the flower that receives pollen) and that is why it’s attached to each kernel, for pollination of each individual seed! Plants are so cool! 😊
That's so cool! It's the same thing for sunflowers. It's not one big flower but many many small ones.
@@cristine3195 Wow, learning so many new things about corn today!
wow!
lol 10th grade biology.
Just wait until you hear a corn stalk is a type of grass.
I remember my parents had a little garden and the first time we grew corn I picked an ear and ate it uncooked right of the plant. It was so good! I’ll never forget how fresh, crisp and sweet it was.
I love raw corn on the cob! It is sweet and delicious!
Sounds delicious!!
Sounds delicious!!
Ear ?
Once our friends grew corn and gave us so many ears of corn. I ate so much of it that it made me sick for days and I wasn’t able to eat corn for years. Now I can eat it again though and I do love it.
The risk of slicing your fingers off makes the corn taste sweeter thats what I’ve learned
Ill try that next time ☠️
Yeah, and your blood makes a great marinade.
@@bm246 makes it savory. Your lifeblood is more savory.
Lol
One wrong move and you bleed elote.
“Look at that, so beautiful!” I totally agree. I’m going to make this soon!! Thank you for all you do, Emmy!! So many great ideas 😊
I love having your videos on while I work on my art because it's so calming, I get to learn a new recipe, and I feel less alone (not to sound sad).
Husking corn was always my job as a kid. New Jersey corn is amazing in season.
I'll never forget the look on my nieces face when we were husking corn one day and accidentally broke off too much of the stem. When I told her to take a bite of the raw corn so it wasn't wasted, she was skeptical, but she did it, and her eyes went wide. She devoured it.
EDAAAAAAA!
@@aliyahpulido953 😊
I enjoyed this story raw corn is fire
I could tell with Emmy's first bite that this recipe was good. And then the many "Mmmm. Mmmhmms" confirmed it. 😆
as well as the long pause before telling us about it...and the second helping :)
Just never get your fingers, or any other part of yourself, in front of the knife blade. If you slip, you may ruin the corn, but buying more corn is much, much cheaper than a trip to the emergency room.
Easier to fix, too
Here we go to emergency room for free so its cheaper to cut tourself 😂 but is more expensive in time lol
@@xristinas2767 you are extremely fortunate to live in whatever country you are in. America’s medical bills are extremely expensive, especially emergency room visits.
@@caseygreyson4178 oh i see!
I live in Greece in Europe.
Never good to cut yourself. But even if you cut the tip of your finger off…it grows back. :). At mine did :). Oh..and no visit tot the emergency room…no reason too
Depending on the size of the corn cob, and the sharpness of your knife, you can stabilize the corn upright by putting it through the hole in a Bundt pan.
I've been watching you for years and years and I will say that one of the things that makes me feel like we know each other is when you make the sounds that something's delicious. I do this when I eat as well and people always make fun of me but I love watching you do it as well
Looks delicious! Trader Joe's has a premixed spice blend called Everything But the Elote, all the Mexican street corn flavors. And just like their Everything But the Bagel seasoning mix, I'm putting that blend on so many things now!
Oh yeah! I love that stuff! I put it on catfish before I bake it and it's heaven of french fries.😋
Yes isn't it incredible its slightly sweet and a little cheesy soooo good
Ooh, I’ll have to try that!
It's called an ear of corn because a nose of corn would sound silly.
but it's more nose-shaped than ear-shaped. so a nose of corn would make sense--a long nose
"Nose", hehehe, you're right.
@@Elleoaqua Corn is long, cylindrical and has a "bone" in the middle so a "leg of corn" would be more anatomically accurate. Going on that same premise other options for corn could be a "thigh of corn", an "arm of corn", a "finger of corn" or perhaps a "phalange of corn". Going off on a bit of a tanget an individual banana is called a "finger" and those make up a "hand" which totally makes sense but I submit that an individual banana resembles an elbow...or perhaps a part of the male anatomy...actually corn would too but I doubt anyone would be able to call it a "corn penis" without laughing. 🌽
@Claritey nice soliloquy
@@claritey wow
My favorite way of cooking corn on the cob quickly is wrapping it, husk an all, in cling wrap and microwaving for about 2 1/2 minutes per cob. Steams perfectly. (Use oven gloves to remove husk because it will be very hot.)
Hello 👋 how are you doing?
I don’t even use the cling wrap. It’s so much easier than the giant pot of water and so much faster
@@alphabetsoup6681 I wrap mine in a damp paper towel and it works excellent
I love how you explain the taste of things; So detailed and expressive! Thank you!
Emmy is fascinated by the weirdest things just like me. I never really met anybody else who is willing to try anything at least once like me and then I saw her videos and was like, finally, someone I can relate to. I love your videos, Emmy. You're awesome. Keep up the great videos and we'll keep watching.
Emmy! You should try Lentein, i.e. duckweed protein. That way, you can "eat the ducky moss" for real!
or not
Geez, it's like "bone apple teeth" all over again.
I love when the subtitles say that! 😂
oh yeah ive fed my fish duckweed before
🤣🤣🤣🤣
The squeak the corn makes reminds me of when we would pick corn from our grandparent's garden.
We would shuck, take out the occasional cute green worm from the top and brush off all the silk.
Then, my grandmother would show me how to make homemade creamed corn.
She put a wooden corn reamer over a big silver mixing bowl and I would push the corn across the blade and watch all that sweet corn and corn milk fall into the bowl.
We froze a lot of it and cooked the rest.
Best creamed corn ever, IMO. You'd swear there was heavy cream in it but doesn't even have a drop.
What an awesome story 🖤
I love that sweet little murmuring sound that the chickens make when they're happy, or whatever that mood is! (Can anyone really tell when a chicken is happy? All I know for sure is when they are most certainly NOT happy. Flogging hurts.)
@JinxTheMoon the word of the day is "Chook."🐔
Thanks for teaching this American a new word. I didn't know chickens were called chooks. Cheers!😊
@@shannondore I’ve only heard Australians say this
Reminds me of my childhood we had a rooster that was so mean chased me around all the time
@@PeepersT and new zealanders, we call them chooks too, or as my aunty writes, “choox”
If they're eating, they're happy. If they seed the Food-Bearer coming, they're happy.
New subscriber! You’re so elegant and honest and pure ! Love it and love your coooking sis !!
I think I will stick with my favorite to cook corn, in the microwave. Comes out perfect everytime. Speaking of corn, Emmy, can you do a video of corn soup like they have in Japan? I miss it so much!!! Oishii desu!!
ok
I have the upper strength of tissue paper so cutting sweetcorn like this should be a worthy challenge for me lol
Imma subscribe to you
1-ply or 2-ply? 😂
Same! I've been restricted to lifting nothing over 10lbs for 6 years so my upper body strength is that of a newborn baby 🤣
@@briancagordon2308 Definitely 1-ply 😂
@@princessjellyfish6057 Oh wow, thank you x
Even Em's dirty jokes feel innocent. x3
😂😂😂😂😂😂😂
I had to rewind 😂😂
@@jazlynn296 So did I! 😉
What joke was that?
@@anakelly76512 she said the corn was erect
I made these for the Super Bowl this year and yes it was a pain cutting em, but they are delish!
Hello 👋 how are you doing?
Where did you find fresh corn in February?
@@MarkLada I believe it was a Mexican food market. I didn’t use sugar corn either if that makes a difference
@@allies4055 Viva La Mexico!! They always come thru with the quality produce during our off season.. You ate field corn though? We use that as livestock feed where I come from..
@@MarkLada yes and they have really inexpensive produce too. lol I honestly have no idea what kind of corn it was, but it tasted great lol!
My daughter and I absolutely love the things you do. We've cooked several recipes and we're also going to try this. It's easy enough for her to do she's 14 and she's a great cook and loves to try out your recipes. The mixed green brownies were slightly gross we will do that again but it was fun to make and you really can't tell it's like mixed greens from the can. Keep making videos we love them
Lol I used to watch all the time but I lost the time to tune in and the channel eventually stopped showing up in my feed. Glad to see you are still doing well
Interesting, yellow and white corn like that is called peaches and cream here in Canada. Fresh corn on the cob is SO good. :)
That’s what we call it in Bermuda too.
I'm from North Carolina and we call it peaches and cream too ☺️
There are different strains or varieties. So peaches and cream may not taste the same but have similar properties. 😁
Peaches and cream is a variety of bi-colored corn. At one point it was very popular to grow, then it went out of fashion, at least were I live.
@@ellep2290 my father complains about how hard peaches and cream corn has become to find in recent years. We're in Ottawa, Ontario.
3:36 Oh I see you Emmy.....didn't miss that little giggle for a second......
Yeah, nothing worse than limp corn. 😉
Always get to find the most creative simple dish from Emmy😂
What a interesting corn ribs!!!
Love all recipe with 🌽
When I grill corn on the cob I soak it in salted water while the grill is getting hot, which I think helps keep it from drying out inside while the outside is getting color. Soaking the corn beforehand might help keep it from drying in the air fryer, though like Emmy said if you're doing the cotija you can probably skip the salt.
When I grill corn I like to shuck it back but leave a layer of husk for a handle, dunk it in the salt water bucket and swirl it around, then leave it like that so I can just grab the leaf handle and put it on the grill. This looks like a neat way to get a similar result more quickly and without waiting on my charcoal grill (though I bet you could also do this same thing on a regular grill instead of an air fryer for even more flavor)
In southern Alabama we grow Silver King and Silver Queen corn and they are absolutely divine! Beautiful silver white kernals that are so sweet and succulent. ☺ Corn and Okra are the bounties of the summer here!
The phrase “corn ribs” made me remember “the corn bone”
Edit lol you just mentioned the corn bone video
God I miss Jenna
I use a cleaver and lay the corn down for all four cuts. Much heavier and you can smack it with a wooden mallet. So enjoy your vids.
One tip to make cutting through the corn safer: Use a rubber mallet to tap on the knife to help it cut through the cob (preferably lengthwise) :)
From Mexico 🇲🇽 to the world!!!
What a tasty snack. If add Tajín chili powder, it will take to the next level, the powder is not spicy at all but is very good.
Emmy whether you read this or not I just want you to know that I love you and your channel. You're just such a wholesome and nice person and I just wanna hug you lol
we grew corn too this year! except the squirrels stole it and had the audacity to leave the half eaten cobs on our porch
Squirrels are good eatin', even if the motive isn't revenge.
We have rabbit problems. I have no compunction about eating them, but we live in town so trapping (without a special license) or shooting them is illegal.
@@009013M3 Very true!!!
🤣🤣🤣🤣🤣🤣🤣 I am not laughing
My aunt had a similar problem with her fig tree and birds that had the audacity of leaving the figs eaten, hollow and still attached to the tree 😐
I'm pregnant and i'm having big cravings for corn, this looks like a tasty recipe, I haven't spice my corn this way, I give it a try to see, but I won't add the cheese, just only the spice corn.
Good luck with your pregnancy!!! I hope you have the most fun with your new baby!!! ⭐⭐⭐
@@meganthings thank you
"Ear" (of corn) sounds like German "Ähre" (which basically means the same as the English word, but it is usually used for other crops like wheat, not corn). Ear in the sense of the body part is "Ohr" in German.
So I'm guessing that, etymologically, ear (of corn) and ear (body part) historically derive from different Germanic words (roots) which developed differently in other Germanic languages (such as German), but merged into the same word in English. This is a standard process of language development.
Etymology of words is fascinating. Could listen to those tidbits all day.
I'm a bit confused :o ear sounds nothing like ähre imo
@@marie8454 Subjectively, the two words may not sound similar. But I think they are pronounced and spelled similar enough that they might be related, as we already know that English and German are related.
These are examples of word pairs (Eng - Ger) which I am relatively certain are related: yellow - gelb; apple - Apfel; knight - Knecht; night - Nacht; go - gehen; run - rennen; feud - Fehde; church - Kirche; scithe - Sense.
Especially the last few words show the same pattern of dropping the final syllable, just like "ear - Ähre".
@@IceQueenaliasIQ mmh as a german its a big no for the pronounciation :o of course the languages have similiar words in spelling, I get what you mean there ^^
Recently read a tip on a serrated knife review that serrated knives are great at cutting dense vegetables like butternut squash. Gave me the idea to try cutting corn cobs and it worked great! You do need to use a sawing motion to really leverage the serrations. Chose a knife with a thicker blade because I knew I wanted to use it for this application.
How can you not love a human who explains a cheese like she does! Ugh love her
I loveee elote!Do not be afraid of the mayonnaise! It's great and looks great, Emmy!
is it regular mayonnaise or kewpie?? i want to try but i got confused because the bottle emmy used looked like a kewpie bottle lol
Regular mayonnaise
@@summeriswandering628 typically it’s made with regular Mayo, but Emmy prefers kewpie Mayo so that’s what she used
@@AliLynnH ah okay ty!
@@howandtrago2far49 thank you!!
Next time, try putting crema (Mexican style sour cream) on the elotes instead of mayonnaise. I like it better that way.
yes but I think this is an elote loco situation, so mayonnaise is actually what should go in there haha
and crema y limón don't go together 😂
I use half crema half mayo because just mayo grosses me out.
I use a small mallet, saves my hand plus keeps the fingers safe in case of slippage.
I envision snapping my knife blade. Because that's how things roll around here.😄
@@annettefournier9655 The technique shown doesn’t appear very safe in my opinion. I hold the knife strictly by the handle and hit the blade with a mallet. I first used my rolling pin which wasn’t very bright! Put too many dings in it. I also just halve the Cobb not quarter it. Splitting it in quarters is not too safe in my opinion. I’ve had the quarter break on me. After all that work, I now serve corn whole and the guests are just as happy!
OUTSTANDING VIDEO!!! 😅🤣😏 Between rubbing everyone with the seasoning" and spattering it all over my chest" I couldn't think of a better thing to do with ribs of corn on UA-cam! Good bless Emma ❤💙💜
I’ve adored Emmy since day one.
I found her channel because I enjoyed tiny Japanese food kits too. I had gone and brought WAY too many home 😂😂😂
Anyhow, my adoration and affinity has simply grown over the years, and when she said niblet without laughing I completely felt at ease with such fondness for a stranger because she truly is a very genuine, sincere and relatable person.
If someone doesn’t like her says more about them than her.
Also, she has the BEST audience 🙏🏻🙏🏻🙏🏻
Iowa girl here, any time I see corn in the title, I'm going to head on over to see what they are doing with my state vegetable 🥰🤣
🌽♥️🌽♥️🌽♥️
Isn’t it a grain?
@@H.P.Blavatsky it's part of the grass family, yes it is a grain.
@@H.P.Blavatsky I think it’s considered both - vegetable and grain.
Roasted corn at the Minnesota State Fair is a yearly favorite. 😀 Once a year is ok, right? This looks really good and I may have to try it.
I have family from Iowa and I'm a Floridian. I remember the first time I visited them as a kid, I was so amazed by the vast corn fields and exited to play in them (as well as going to the Iowa state fair) For someone who grew up around the beach and palm trees ,I saw the corn fields as exotic.
Oh here in Vancouver BC CANADA we call that peaches and cream corn, while the all yellow type is called Jubilee. I'm craving corn like crazy now ! Yummy 😋edit: I wonder how this style of cutting the corn would work in a seafood boil?!?
i want fresh corn on the cob now too
It's 9:00 p.m in my area and now I'm craving a seafood pool with corn.
I just bought 20 ears of corn today!!!🤗🤗🤗
Hello 👋 how are you doing?
I actually just googled it and they may be different types. There are several varieties of bicoloured corn!
I remember getting these on a stick growing up for a dollar 🤤 the good ol days
I enjoy learning all about new ways to prepare and cook various ingredients. TY for your entertaining step by step instructions.
Cotija cheese is such a staple for grilled corn! 🌽 It gives such a good sweet&salty mix to top the sweet corn. It's an absolute favorite in our house and a very healthy snack that my boys love!
I’ve never been this early!! Emmy, I love you and thank you for all that you do 🥰
Hello 👋 how are you doing?
Emmy had a little adult humor in this one. 🤣 🌽
Looooool I noticed too
I love how your so patient and calm because I would have been stressed tf out trying to cut the corn 😂😂😂😂
I enjoy how she describes the food. Best descriptions ever, I can taste it
The fractals ( repeated patterns / infinity) found in nature never fails to fascinate me !
Interesting that the vast amount of corn grown in the US are varieties that aren't for direct human consumption.
Beef, pig, chicken, and turkey is not only more digestible and nutritious but also more palatable. Not to mention that cattle eat the entire corn plant (called chop or silage) not just the kernels.
@@jagoldenpyrenees491 Silage corn is harvested when the plants are still green. Where I live in Ohio, I can only recall seeing silage corn being harvested a handful of times over the years. The vast majority of corn is harvested when the stalks are fully brown in late October or November. So while it’s true that animals can eat the whole plant, in practice they just get the kernels.
@@amyschmelzer6445 I see it harvested green all the time here in Michigan and you can't drive past a decent size farm unaccompanied by giant silage bags (you know, the massive white tubes)
Of all the foods you have made for this channel, have any become stables in your home?? Are there any that you continue to enjoy making for your family? 💜
Great question! Should she ever do a Q & A, this would be perfect to ask. (Maybe she has, and I've missed it...)
Cut the base before shucking, with one hand hold the "narrow" end tightly just above the "point", use the other hand to push the cob out of the shucks. This will remove almost all the strings and leave you with your flat base for slicing down.
Next, on each cob, cut off the pointy end just above where the full size kernels start. This will make quartering much easier.
Huh 🤔 I'll have to give that a try the next time I have corn. I hate the silky strands because they are so hard to clean up.
My 7 year old daughter and I love watching your videos, and we especially adore your chickens!
The best part of the video so far is the clumpy onion powder, lol I always feel like I failed at cooking if mine has clumps in it, I’m glad to know they all do 🥰🥰🥰
Funny how Rosanna launched the exact same video in the exact same day, yet you presented two completely different experience. you should collab, you both so cherish :D
I read this as "tic tac corn ribs" and was utterly confused for a bit. 😄
That looks good, but with my knife skills I'd never risk it... 😂
I like how she's always so happy and quirky in all the vids :D
This brings me back to hanging out with my Mexican buddy in the early 2000s...he had a get together and he brought me corn on the cob slathered with mayo, seasonings, and cheese....it was a hot summer night and I still remember biting into that juicy flavorful corn!
If someone can't cut through the cob, then they can still use the seasoning. Just cook or grill the 🌽 whole and adjust the cook time.
Though, I have to admit, these corn 'ribs' are creative and look delicious.
Emmy, you could fold a small towel and put it over the knife blade as you push down. It'll keep you from hurting your hands.
Hello dear how are you doing?
Another great corn snack that would be great to enjoy while watching a film. 👏🙌
Honestly I just feel like we could do the exact same thing without cutting the corn lmao, unless you want the “ribs” for Insta worthy story haha
Culinary Arts: Presentation is 33%. And it does cook differently. The heat gets to more of the kernels. Also the topping to kernel ratio would be about 50% more due to the sides.
@@edwardschmitt5710 It doesn’t look that much more delicious or beautiful than a regular cob of corn all dressed up
The smile on your face that first bite says it all😍😍😍
Just found this video Emmy and let me say this is next level way of making corn! AMAZING!! I will definitely be making this! Great Work!😁
Sending love from Dallas Tx
“Ear" comes from the ancient word “ahs," which meant “husk of corn."
glad you tried this out… i want to try it but i’m not gonna put myself or my mom at risk for slicing our fingers off and i can’t eat it because of my braces :(
and omg your chickens are so cute i love the little noises they make
Hello 👋 how are you doing?
@@jamesglenn6731 Pervert... I saw a few of your comments...
5:47 Never expected for Emmy to use the word masochist lol
Same haha
I had the best corn prepped in about the same way, but on the whole cob, in Mexico, Playa del Maya, a few weeks ago. After the spices and cooking they slather it with a cheese and cream mixture then roll it in some more chili spices. Amazing!
When I cut kindling from a piece of firewood, I get the hatchet blade stuck in the wood then lift the whole thing up and bring the wood itself down on the ground. It’s using upward force rather than downward so it’s faster and easier to predict and your fingers are nowhere near the danger zone!
If Emmy releases merch that just says "Mmm-hmm", I would totally buy it! Seems to be the new catchphrase when she bites into something she really likes 😁☺️
I love elote! Never actually had them like this though I'll show my mom see if she'll make em
Went to my local Mexican market in a close city and they definitely recommended Mexican sour cream which had a great profile and tajin spice mix for the outside It was amazing. Tried later with parmesan but cotija is leagues better in flavour on elotes.
I think it’s quite doable. Plus corn in Dec, Jan and Feb is lovely. And it’s summer here so yummy corn is in season
luv luv luv watching your chicken cameos! "Cornflake especially, pleased to meet you." 💛
I was about to scream, "NOOOOOOOoooooo!!! Don't throw away all that yummie corn that fell of on the cutting board!" But when I saw the dear little chickies, I instantly changed my mind. It's always good to share with your birds, no matter what species and breed they are. Besides, they will turn that corn into yummie eggs! Pets with benefits.
One question: is there an alternative method for those of us who don't have air fryers?
I believe you can make them in the oven as well!
when i was a kid, my parents bought a bunch of corn from a local farmer and we all sat outside shucking, which was fun, until a corn worm came flying out. needless to say, i didn't finish helping them and i haven't since lol
That was organic corn. Most corn these day is sadly modified genetically, gmo and non organic- so no worms
Hello 👋 how are you doing?
Bro same lol 😩😭
Yes! Childhood memories of the horror of finding a worm in your ear of corn is the single thing that even 30 years later keeps from me buying unhusked corn.
Those poor ants were inside the air fryer when it was preheating?!?
Delicius? :)
Ants are crazy, I'm sure they survived somehow
I thought I was the only one who saw that lol
Emmy Emmy Emmy can't you see, I love that your videos are so coorny 🎶
I love your sense of humor. See you in the next video!!
After watching emmy cut the corn. I can say that corn is so underrated 😂 it is so pretty inside out 😂
Something about these are visually unsettling... They almost look like giant catapillars. Not that that would ever stop Emmy!
Kinda look like tentacles
Emmy seems like the type to have a very naughty sense of humor.
In other news, this seems like a great corn-tine activity.
I didn't see the chef here so I had to get in a corny pun before he got here.
My grandma makes this! Except she cuts it differently, and always taught me not to cut it this way.
How does she cut it? The way Emmy did it, looked risky.. lol
Width-wise?
@@henryford2950 yeah, width wise. She always taught us not to cut from up. Tiktok clearly doesn't know what to do with themself
@@tylerdavies3038 she lays the corn down, so the cut is by the width of the corn. She and my great grandmother made this for sides at parties and holidays.
This is the closest to "Street corn" aka elote I've seen someone replicate! Awesome job! I'm gonna have to try this.
When cutting the corn I use a rolling pin to gently tap on the back of the knife blade. It is much more comfortable on your palms.