KTVC: Cutting Corn
By Lia Huber
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2 responses to “KTVC: Cutting Corn”
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Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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Another handy tip on slicing corn from the cob is to place the cob on the middle post of your bunt pan. Then as you slice the kernals fall into the pan..No muss no fuss. Then push you blade sideways down the cobb and, “milk”, the juice from the cobb. Adds great sweet flavor to your recipe.
Oooh, I like that one. I’ve milked the cob before (I use the starch to thicken our Creamy Corn Polenta), but I’ve never heard the Bundt pan approach. I’ll have to try it!