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. ;)
@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'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!
“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.
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 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.
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.
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.
@@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. 🌽
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!
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
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.
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.)
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
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.)
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? 💜
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.
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.
@@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..
"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 ^^
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!
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 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!!
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?!?
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
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.
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
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.
@@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.
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 😁☺️
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)
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.
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)
@@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!
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 🙏🏻🙏🏻🙏🏻
@@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.
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.
For plain corn on the cob just microwave in the husk for ~ 4 minutes per cob, cut off at the butt end, and squeeze from the tip. No shucking or silk everywhere, and super juicy and bs free corn. Those ribs do look pretty tasty though.
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?
This seems like something a caterer would have come up with for the Real Housewives of [insert place name here]. Those women would never be seen dead shoving a corn cob into their Botox/Restalyn infused mouths, but this they would do.
The two words are completely different from contrasting roots. In Old English ear could be used to indicate a spike or head of grain. Also ear stems from "ahs" which implies husk of corn. Therefore, in corn, the ear refers to its spied part, which contains kernels. Also there's a joke stemming from an Italian artist named Giuseppe Arcimboldo, who, in the 16th century, he made a painting and called it “summer.” The man in the painting was composed of vegetables and fruit with corn for ears. I'm not an etymologist though I just Googled cuz I was curious and thought I'd share! Did you know corn is grown in almost every continent except Antarctica?
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.
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.
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
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 RU-vid! Good bless Emma ❤💙💜
