I wasn't quite truthful in my other thread/post. We had a couple of week old corn that had been kept in the meat bin in the fridge along with the freshly harvested corn from the garden. One of the old corn was a white corn from the farm stand.
Now, at our house we always cook the corn in the husk
, preferably grilled. When grilling is not practical, I steam them. But lately, I've been baking them in the toaster oven. I shuck the outer layers, leaving at least two more, cut off any whiskery husks tips that might scorch/catch on fire and rip off the silks, then line them up in the broiler pan bottom. Add water halfway up the pan, then bake at 375Ã‚Â°F for 20 minutes.
With not organically grown corn, I prefer to shuck almost all of the outer layers, then wash/soak them in a large tub of water first. If I do this I don't get the checmical tang from eating the corn (I'm very sensitive and I "taste" chemicals on my tongue when no one else can smell or taste them).
Out of today's corn, the farm stand white corn was watery and lacked depth in flavor even though it had superficial sweetness. The corn from my garden, on the other hand, even when not quite as sweet, had complex flavor that tasted much better.
We had Buhl and Stowell's Evergreen corn.
BTW, our kitties love corn too. We usually leave a row of kernels for them to bite off and hold the cobs while they polish off any cobs that were not thoroughly eaten. With freshly harvested from the garden cobs, they will also bitE off the tender tips of the cobs and crunch them up. We have to be careful with the remains because if I don't take them out to the compost pile right away, they may rummage in the paper grocery bags, drag them out, and try to eat the rough/tough cobs, which of course they will throw up, sometimes with bloody spittle.