The NPK of chicken manure 1.1 0.8 0.5, not really that high in nitrogen, but unlike other manures it's fast acting and breaks down quickest of all manures. Because of this use it carefully as it may burn. It also, stinks like hell so composting it first is definitely recommended. That said, If you don't have that much of it, you can scratch it in sparingly outside the drip line. By the time it breaks down and reaches the root zone, it should have aged enough so as not to be a problem. Or, you could place it in a barrel of water and use it as a tea. That should soak the corn cob residue which would help it break down faster. Only problem, it would really smell. You'd probably have to wear a gas mask when you applied it. We have a chicken ranch/egg operation in our area. When they clean out the chicken houses, it can be smelled for miles around.

I've been making pickled corn for years using this method and I'm still alive and well. Stuck and wash your corn in cold water. Lay them on a clean towel and cut out any bad spots and remove all the silk. Place corn in a large pot. Bring to a boil and time it boiling for 9 minutes. Remove from stove and pour water and corn into a clean sink. Plug your sink and run cold water over your corn and let it set, drain and repeat again. Add ice to help it get cold. Once your corn is cold to touch, lay it out on a towel on your table. Clean your stone jar. Layer your corn so far up and add a handful of pickling salt over it and add a gallon of water over it, add next layer of corn and do the same thing until it fills up the jar. Leave room for your plate and rock to go ontop of the corn. Clean a medium side rock with a brush and water and rinse and repeat until rock is clean. Place rock into a clean not bleached white pillow case and wrap the excess case over the rock. Take a dinner plate that will fit upside down in your stone bar and place it ontop the corn, then place your rock ontop the plate. Take a clean towel and cover the top of the jar and i use electrical tap to go around the jar and i pull the towel down tight as I tape it. Let sit in a wArm place in your kitchen floor or building for 21 days. Best pickled corn ever. Never add vinegar it ruins it. When it's done remove the rock and place and the moldy looking film, rinse a piece of corn and eat it. To store it on the cob use big pickle jars like from a resturant to place corn in and cover it with brine in the jars and put the lid on. You can also cut it off the cob and place in quart jars and add brine over top of it. Hope this helps.

I use a trick I learned from Carol (readinglady) here several years back - a very sharp knife and an angel food or bundt cake pan. Stick the end of the ear in the hole in the center and slice down each side. The corn collects in the pan. I have tried various forms of removers over the years and this works the best by far. No cut fingers and the most corn off the cob from the mandoline type strippers. The circular ring cutters didn't fit around half my ears of corn so it quickly got returned. Dave

$0 for about 20 ears. Just coming out of the garden at my DMs house and I was loaded down with tomatoes, cucumbers, squash, a cabbage head and green onions our neighbor pulled up and ask did we want some corn and he gave us about 20 ears. Wonderful, delicious sweet corn. Rural Kentucky!!! People can say we stay barefoot and pregnant, I am not pregnant, but I was barefoot as the muddy garden had sucked my flip flops right off my feet. We sure did have a lot of good garden food that day with very little money invested, but a lot of sweat equity. Worth every drop. We eat like kings all summer long with our wonderful garden bounty and Mom still loves to can a lot of things. win win. Our corn won't be ready for another month so we will eat our neighbors corn for now and when ours comes in we will share it with him.