Cutting corn off the cob after bringing it home fresh from the market yields a delightfully sweet flavor that frozen or canned corn can’t deliver. Sweet corn season runs roughly from May through September, depending on where you live, so stock up once you start seeing it at your market. Buying local is ideal for sweet corn because of its short shelf life. Choose ears with plump, milky kernels that run all the way to the tip in tightly packed rows. As soon as the ears are picked, the sugars start converting to starch, reducing the corn’s natural sweetness. To get the best flavor, cook or blanch and freeze corn the day it’s picked or refrigerate up to 1 day. Here are our easy steps to get corn off the cob and ready for eating.
Prep the Corn
- Pull the husks and silks off the ear of corn with your hands; do this section by section.
- Once the husks are removed, use a stiff brush (or a corn desilker tool) to remove the remaining silks. If you don’t have a desilker tool, you can also do this by hand, but it may be a bit tedious.
- Steady the ear of corn with one hand and face the stem away. Use a sturdy chef’s knife to cut off the stem. This gives you a safe base to keep it stable for cutting.
- Rinse the ear to remove any remaining silk.
Blanch the Corn
You can skip this step if you plan to cook and serve the corn right away. However, blanch the ears first if you want to freeze cut corn. Here’s how to blanch corn:
- Bring a large pot of water to a boil.
- Have a large bowl of ice water ready.
- Place a few ears of corn at a time in the boiling water and cook for 4 minutes.
- Using tongs, remove the corn and immediately plunge it into the ice water until cool.
- Drain excess water from the ears over the bowl before removing corn from the cob.
How to Cut Corn Off the Cob
- Place an ear of corn, cut side down, on a cutting board.
- Hold it near the top of the ear.
- Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels.
- Continue cutting corn off the cob until all of the corn is removed.
If you prefer using kitchen gadgets, you can try using a corn stripper instead of a knife for an easy, mess-free experience.
How to Cut Corn off the Cobb Without Making a Mess!
How to Cut Corn on the Cob Using a Bundt Pan
Using a bundt pan is a handy trick for how to remove corn from the cob without kernels flying everywhere. Here’s how to do it:
- Place the cob’s tip in the center hole of the bundt pan.
- Once secured, cut down the sides of the corn with a sharp knife.
- The kernels will fall into the pan instead of all over your counter.
- If using a nonstick pan, be careful not to scratch the interior. However, even if you accidentally scratch it, it shouldn’t be a big problem since baking cakes won’t touch that part of the pan.
How to Freeze Cut Corn
If you want to freeze cut corn for later use, follow these steps:
- Add blanched and cooled cut corn to freezer-safe bags or containers, using a measuring cup to portion the corn.
- Squeeze the air from the bags and seal them tightly.
- Label each bag or container with the contents, amount, and date.
- Freeze the corn for up to 8 to 10 months.
Cooking Fresh Cut Corn
To enjoy your fresh corn cut off the cob, you can follow these simple cooking methods:
- Bring a small amount of salted water to a boil in a small saucepan.
- Add 2 cups of cut corn, cover, and cook for 4 minutes.
- Place 2 cups of cut corn in a microwave-safe casserole dish with 2 tablespoons of water.
- Microwave, covered, on high power for 5 to 6 minutes, stirring once.
- Drain the corn before serving.
Now that you’ve learned how to cut corn off the cob, you can try incorporating those fresh, sweet kernels into your favorite corn recipes. Stir them into a steaming pot of corn chowder, whip up some fresh corn cakes for an appetizer, or add them to fresh salsa for a quick snack. Enjoy the delicious flavors of summer’s bounty!
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