After last week’s recipe for zucchini quesadillas and that corn salsa, I’ve been on the hunt from other recipes that just use the kernels. I love eating corn on the cob, but sometimes, you just don’t need to be wiping corn off your cheeks. Hopefully that’s not just me. Anyway, as I debate my corn eating skills, here are a number of corn kernel recipes. . .
Blistered Corn + Asparagus Salad w. Salmon
Corn Kernel Recipes
I love the idea of corn kernel recipes for a few reasons. Some of these recipes call for raw corn, which is easy at its core. Others are prime for some leftover corn, so no need to worry about making too much corn on the cob.
Of course, that is if you manage to not eat them all if you serve them with these sweet and savory compound corn butters.
Best Way to Cut Kernels off the Cob
So I’ve cut the kernels off two ways. In the past, it’s been with a sharp kitchen knife. I like to put the shucked corn, point up, in a large pan or pie dish. Having sides on the pan helps catch some of the kernels. Then take your knife and run it down the cob. This method is a little messy, but effective.
But recently OXO sent me a selection of their new peelers, including the corn prep peeler (available at Bed, Bath, & Beyond and Amazon). The peeler has a specifically shaped blade to run down the corn cob!
It totally works as well as you’d imagine. I’m still waiting to try the other peelers in the set, but I expect them to all be fabulous!!
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