Cutting corn off the cob
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Love corn muffins and corn bread? What about soups, main dishes and even side dishes that include corn kernels among the ingredients? You know, like talakitok (trevally) belly and corn chowder or buttered corn and carrots. If you’re a corn lover like me, do you use canned or frozen corn kernels? I used to go for canned corn a lot but for the past year, whenever fresh corn is available, I go for fresh. Freshly cut corn kernels are tastier and creamier. And don’t think that cutting the kernels off the cob is lot a of hard work or that it requires a lot of expertise. Oh, no! All you need are two hands, a sharp knife and a cutting board.
Take a corn cob and hold it upright, the bottom pushing against the cutting board. With a sharp knife, slice off the kernels, taking care not to cut too close to the cob so that the tough tip caps (the thin “root” that attaches the kernel to the cob) are left embedded in the cob.
If there is no particular reason why the kernels should be cut whole, I suggest that you slice them in layers. That way, when the shredded corn is added to the pot or the pan, the kernels cook faster and more of the starchy cream gets mixed in. If, after slicing, you still see parts of the kernels attached to the cob, get a spoon or a teaspoon and use that to scrape off whatever there is left to scrape.
The oldies prefer to shred fresh corn by using a microplane grater. Personally, I’d rather not do that because grating squeezes out the juice in the process. I want as much of the juices to remain in the kernels and expelled during cooking, not before.
Comments
4 Responses to “Cutting corn off the cob”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Noodle soup with mushroom balls
Pinakbet without bagoong
Chocolate and mango tart
Pork tongue asado fried rice
Herbed chicken soup with assorted beans
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Steamed chicken with ginger – garlic sauceI’ve mentioned before that we have this Sunday arrangement — my husband does the cooking on Sundays. There are times... »
I have also done it your way, Connie… and that makes for tastier corn soup!
you and me both. i prefer fresh corn. although i have the ones in can just for when I’m rushing…LOL. but yes, that’s exactly how i cut my corn kernels too.
Same process here. I use a plastic tray whose sides are about an two inches high. I scrape the corn there – less transferring from the cutting board and less corn pieces that “fly” out.
Hooray for fresh corn!
Kulasa, love your gravatar hehehehe