http://nourishnetwork.com/2009/11/03/ktvc-cutting-corn/ connecting YOU to a nourished life Mon, 14 May 2012 09:24:00 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://nourishnetwork.com/2009/11/03/ktvc-cutting-corn/#comment-286 Texas caviar recipe | Endless Simmer Thu, 16 Dec 2010 17:39:20 +0000 http://nourishnetwork.com/?p=1319#comment-286 [...] cups black eyed peas 1 cup brown rice 1/2 cup fresh corn kernels (due to the time of year, I did have to go with the frozen) 1/2 cup chopped red onion 1 [...] [...] cups black eyed peas 1 cup brown rice 1/2 cup fresh corn kernels (due to the time of year, I did have to go with the frozen) 1/2 cup chopped red onion 1 [...]

]]> http://nourishnetwork.com/2009/11/03/ktvc-cutting-corn/#comment-285 Lia Huber Thu, 10 Dec 2009 04:27:29 +0000 http://nourishnetwork.com/?p=1319#comment-285 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! 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!

]]> http://nourishnetwork.com/2009/11/03/ktvc-cutting-corn/#comment-284 rickoncale Wed, 09 Dec 2009 14:10:38 +0000 http://nourishnetwork.com/?p=1319#comment-284 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. 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.

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