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If you stand it up in the center hole of your bundt pan, it will hold in place and catch the goodies
- Thread starter richard-in-cincy
- Start date
I have several recipes that call for corn kernels. Here is what I do
Grill the corn for a few minuts until heated (we love white sweet corn) let cool completely. Put a piece of wax or parchment paper down on your cutting board. Take the corn cob in your hand and put the small end down on the paper. With a very sharp and large knife, start at the top (near your hand) and slowly run the knife down to the small end. Do not saw, just cut straight down. Continue around the cob until you have cut all the kernels off.
Works great for me, and no other gadgets to store.
Grill the corn for a few minuts until heated (we love white sweet corn) let cool completely. Put a piece of wax or parchment paper down on your cutting board. Take the corn cob in your hand and put the small end down on the paper. With a very sharp and large knife, start at the top (near your hand) and slowly run the knife down to the small end. Do not saw, just cut straight down. Continue around the cob until you have cut all the kernels off.
Works great for me, and no other gadgets to store.
music-city-missy
Well-known member
Perfect timing - so tired of kernels flying everywhere not to mention the milk on everything
richard-in-cincy
Well-known member
Be sure to see the charred corn salad recipe video at bottom of link
richard-in-cincy
Well-known member
A good looking recipe from Pat-NoCal from way back...
Pat/No. Cal.: Rec: Grilled Corn, Tomato and Red Onion Salad...another great summery dish
Posted: Aug 27, 2001 9:34 PM
Grilled Corn, Tomato and Red Onion Salad 4 medium ears corn, husks and silks removed 2 medium ripe tomatoes, cored and chopped 1/2 small red onion, minced (about 1/4 cup) 2 tbsp extra-virgin olive oil 1-1/2 tsp red wine vinegar 8 large fresh basil leaves, cut into thin strips salt and ground black pepper Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill. When cool enough to handle, stand each piece on end and slice downward several times to remove all kernels. In serving bowl toss oil, vinegar, basil, salt and pepper. Add tomatoes, onion and corn to the viniagrette, toss gently and serve. Makes 4 to 6 servings. Pat's notes: At the tailgate party this corn salad was a great accompaniment to grilled polish sausages, bbq chicken, Sour Cream Potato Salad, Marinated Mushrooms, Crunchy Bacon Coleslaw, and for dessert...Scotcheroos.
Pat/No. Cal.: Rec: Grilled Corn, Tomato and Red Onion Salad...another great summery dish
Posted: Aug 27, 2001 9:34 PM
Grilled Corn, Tomato and Red Onion Salad 4 medium ears corn, husks and silks removed 2 medium ripe tomatoes, cored and chopped 1/2 small red onion, minced (about 1/4 cup) 2 tbsp extra-virgin olive oil 1-1/2 tsp red wine vinegar 8 large fresh basil leaves, cut into thin strips salt and ground black pepper Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill. When cool enough to handle, stand each piece on end and slice downward several times to remove all kernels. In serving bowl toss oil, vinegar, basil, salt and pepper. Add tomatoes, onion and corn to the viniagrette, toss gently and serve. Makes 4 to 6 servings. Pat's notes: At the tailgate party this corn salad was a great accompaniment to grilled polish sausages, bbq chicken, Sour Cream Potato Salad, Marinated Mushrooms, Crunchy Bacon Coleslaw, and for dessert...Scotcheroos.