review and question

[hlao23]

I made the the "missing reader" recipe last night and of course don't remember the exact title of the recipe (buttercrust corn pie?). Very, very good. My husband absolutely loved it. The tomato salad that goes with it is very good as well.

It was all fairly easy to put together except for the stupid corn. I have never cut corn off a cob before. Is there an easy way to do this? I held the cob vertically, widest end against the cutting board, and just sawed away with my chefs knife. I found it fairly difficult to cut and kernels were flying everywhere. I'm thinking about trying it with thawed frozen corn next time.

[lindrusso]

I finally found a way to keep the kernels from flying everywhere!!!! I line the sink with foil (or whatever) and cut in there. Keeps all the kernels from going all over the floor - I used to dread that part! If you found it difficult to cut, try playing with your angle or maybe your knife needs to be sharper. Fresh corn is so much better, so I'd encourage you to try again - especially when it's the star of the recipe!

[saw]

I always use a serrated knife to cut corn off the cob. It seems to work better for me because the sawing motion is easier or something. I also have trouble with the kernels flying everywhere, so I place the end of the cob in a large bowl and cut away -- most of them end up in the bowl and it limits the mess. It can be a lot of trouble, but fresh corn is worth it for the taste! Good luck! I can't wait to try the recipe you mentioned.

[Melman]

Food-TV's "Good Eats" had a show on using fresh corn last year. Alton Brown showed how to pick out FRESH corn...and then showed a very easy way to cut it off the cob. It wasn't TOO terribly messy. He used a LARGE bowl and put one of those sort of cardboard-type bowls upside down in the bowl. By letting the throw-away bowl "hold" the corn, it didn't move around in the large bowl. The larger bowl caught most of the flying corn kernels and juice. PS...the creamed corn recipe was to-die-for!! My teenage son LOVED it!!

For a word-by-word description of that show, go to www.goodeatsfanpage.com. (http://www.goodeatsfanpage.com.) The show was called "Ear Apparent".

[hlao23]

Good ideas - I'll try them and see which works best. Practice makes perfect, right?

Maybe some enterprising person will come up with a new tool to make this job easier. The cardboard "bowl" thing is pretty nifty tho'.

[This message has been edited by hlao23 (edited 05-24-2001).]

[sneezles]

I saw in the Pampered Chef catalog a tool for de-kerneling (I'm sure that is not a word but without spell check here http://www.cookinglight.com/bbs/wink.gif ). But I have always used a knife without a problem but it would be great to use the tool because it does the whole cob at once.

[mlynn]

One of my cookbooks suggests using a tube cake pan-- you put the cob in the hole, and slice down with a knife... the idea is that the kernels all end up in the cake pan. I haven't done this, but I imagine it would work.

[Nancy171]

I cut the cob in half cross-wise. The kernels don't travel as far afield if they have a shorter distance to fall.

[ebobbitt]

I am so glad you reviewed this recipe. It's the first thing on my list of things I want to make. I thought it looked wonderful.
Elizabeth

[Joyce]

I bought one of those tools that does the whole cob at once and still use a knife. The tool seems to crush the corn and not take it off as well.