Hi-Berry Farm's Luke Charbonneau and Jeff Carver from The Wismer House.
Big gatherings call for a lot of food and, at this time of year, that also means a lot of corn; Not only because corn is in season but also because corn is a relatively easy vegetable to work with as it adds freshness to salads, heartiness to soups and sweetness to baked goods. But what we are really talking about is corn on the cob – the real crowd pleaser. Boiled, grilled, or roasted, smeared with butter, sprinkled with salt, or sweetly simple, nothing beats the appeal of biting into a crunchy sweet cob of corn. But how do you cook corn on the cob for a large number of people?
A few years ago we hosted a pig roast and of course we made a huge amount of corn on the cob. We used the largest pot we could find and borrowed a portable burner to cook the corn in batches. It was time consuming boiling the corn batch after batch. Then each batch sat and cooled off as everything else cooked and people took their time eating and socializing. It worked out okay in the end; Boiled corn works for smaller groups, but for larger ones maybe there is a better way?