I’m not proud. I’ll steal any tip from anyone and present it as my own brilliant idea. This time I’d never get away with it, though. Because Kristin, who I stole this tip from, will probably call me on it.
So you’ve got some corn on the cob, and you want the corn but not the cob. You want the corn, in short, off the cob. And you don’t have a corn stripper.
Oh, and you don’t want the corn to end up all over the counter, and the floor, and under the stove. Because really, who wants corn under the stove?
I’ll let Kristin take it from here:
“You’ll need a bundt pan. That’s one of those deep circular pans with the tube in the middle. So what you do is, stick the narrower end of the corn cob into the tube part of the bundt pan, then cut with a (very sharp — trust me that it helps, a lot) knife. Instead of the corn free-falling onto a cutting board and ricocheting all over the counter, it will just fall into the pan.”
Cut one strip from top to bottom, then turn a little and do it again.
The only hard part is not slicing inward too much and digging into the cob. With a really sharp knife, it’s easy to shave off fibrous pieces that you really don’t want to eat.
I did six fairly large ears, and filled that bundt pan a bit more than halfway.
Come back tomorrow to see what all this corn went into. You can sign up using the form to the right to get upcoming posts by email or RSS.
