One of my favorite ingredients, Sweet Jersey corn, is starting to hit its peak, and I am trying to enjoy as much as I can, while also developing recipes for next summer. As we were tossing around ideas in the kitchen, one of our recipe developers said she refuses to cut kernels from the cob because it made such a big mess. “Half of the corn always ends up on the floor!,” she said.
I then realized that a lot of people don’t know of a simple trick I learned from an old chef years ago.
To avoid the mess, pull out your trusty Bundt or tube pan. Just prop the corn cob upright in the center hole of the pan, then cut the kernels off. The bowl of the Bundt pan keeps them from flying all over the place. It will save you a lot of time and energy, not to mention broaden your corn-cooking possibilities!
Sweet Corn (of the Cob) Recipes
- Pan-Roasted Corn and Tomato Salad
- Curried Corn With Shrimp
- Grilled Pork Chops with Corn, Tomatoes and Basil
- Bacon, Arugula, Tomato and Roasted Corn Salad
- Pan Seared Pacific Cod with Creamed Corn
- Charred Corn Salad With Basil Vinaigrette
Andrea Albin is a recipe developer and all-around food person. She’ll be sad to see the sweet corn season go.