[Sca-cooks] cutting corn

[Philip & Susan Troy]

Also sprach Avraham haRofeh:
>  > Adamantius, who uses canned corn fairly frequently as a pantry
>>  convenience, but cannot abide frozen
>
>Really, A? It seems to be an accepted fact in gastronomic circles that
>frozen is the next-best-thing to fresh; if you buy a good quality
>product, it's been frozen "at the peak of freshness" (I'm not trying to
>sound like a commercial, honest I'm not). In fact, good frozen corn is
>supposed to be better than mediocre "fresh" corn, which can be far less
>than sweet. I *love* corn, but it's way too much sugar and starch for
>me, so I never eat it anymore; I don't remember the last time I actually
>made it in the house.

For whatever reason, frozen corn has always been, in my own
experience, dry and tough when off the cob, and watery and tough when
on the cob. I don't think I've just consistently gotten bad examples,
say, that were thawed and refrozen or anything. I don't know what
constitutes a good quality product, since all the frozen corn I've
ever had in my life was pretty bad, but I suppose I might've just
bought the wrong stuff.

Adamantius