Reply to Do you salt your corn on the cob? (Put salt on it?)

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Reply to "Do you salt your corn on the cob? (Put salt on it?)"

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[quote=Anonymous][quote=Anonymous]The "good corn doesnt need anything" folks are why people think white people dont know how to use seasonings lol. Good steak is good on it's own, but even better with salt!

Salt brings out all the "good" stuff about it, and makes it more prominent. Using salt is using science to make your food taste better.[/quote]

I think they mean that if you are eating fresh corn, it is delicious on its own and doesn’t need flavor augmentation. Like how delicious strawberries do not need any sweeteners or how fresh carrots can be incredibly sweet.

Yes, a pinch of salt makes almost everything tastier - smoothies, oatmeal, fruit, etc, but you can’t just salt everything or your sodium intake will be through the roof. My approach is that I add small amounts of salt early on the cooking process to let it work through for max flavor, or a I add a small amount on the surface to get a hit of salt, like on cookies. But if food is tasty without salt, or if I can substitute acidity or spice, I’ll do my best to minimize the salt. There are other things that add savoriness with less sodium - mushrooms, aminos, Worcestershire sauce. [/quote]

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