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Getting corn off the cob!
Fresh corn is a wonderful treat, and there's almost nothing more fun to eat especially for the kids; but when your recipe calls for fresh corn kernels - what do you do?
Here are some of the best tips we found for getting those golden kernels off the cob and removing that pesky cornsilk.
Removing cornsilk:
Remove the majority, then use a clean toothbrush (pick one up to use especially for this task) wet, and brush downward.
Removing kernels:
The best way to collect all the kernels, and hold the cob steady is by using a bundt pan. Once the corn has been shucked and silk removed, keep the end in tact. Place the end into the hole in a bundt pan. This will hold the cob steady while you cut and collect all of the kernels.
Corn Chowder
Ingredients:
2 cloves garlic, chopped
1 large onion, diced
4 stalks celery, diced
1 tablespoon garlic, chopped
1/3 lb bacon, diced
ΒΌ cup flour
4 cups milk
3 large Yukon gold potatoes, diced
3 cups fresh corn kernels
Instructions:
1. In a large pot, saute bacon, onion, celery and garlic until tender. Stir in flour to make a roux.
2. Add milk, stir to keep smooth.
3. Add potatoes and cook until tender.
4. Add corn and heat through.
5.Add salt and pepper to taste.
DO NOT BOIL, the milk will curdle. Maybe garnished with bacon bits and sour cream. Sauteed sweet red peppers are a pretty addition to this soup.
