First, remove the husk and silk from the corn. If the silk sticks to the kernels, gently wipe them off with a clean cloth. Then, cut the tip off the ear so that you have a flat surface. This will make the cob more steady on the board. (I skip this step.)
Hold the stem end of the cob and place the cut tip end down on a large cutting board. Place a sharp chefs knife (or any sharp, large bladed knife) at the top of the corn. Run the blade straight down, towards the board. Turn the cob and repeat, cutting the next rows till all the kernels are removed.
Save the cob - I like to throw a de-kerneled cob or two in my stock when I'm making one.
If you're into gadgets, there's something called a corn zipper that you might be interested in. It comes in many different styles, some look like corn and others look like knifes, mine smiles at me. A zipper can be safer and more precise than a knife, but also more time consuming.
I think you'll enjoy finding new ways to use corn. Cut some off the cob and throw it in something unexpected today!
Corn and Heirloom Tomatoes on Puffed Pastry
Christine and I made these treats.
Corn Pudding with Pomegranate and Caramelized Onion Relish
Love all the fresh vegetables! What type of dressing if any on a combo of fresh cabbage, carrots, jalapenos and corn relish?
ReplyDeleteI'd use a vinaigrette with fresh oregano. That sounds tasty to me!
ReplyDeleteHey, I remember that meal! I didn't know you have a blog, Robin. It's great! Watch out for the corn zippers if you are uncoordinated like me--it will make you bleed.
ReplyDeleteOh yeah, sorry I wasn't much help with that cut! Thanks for keeping the blood out of the corn!
ReplyDelete