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To easily remove kernels from the cob for any of your favorite corn dishes, use this simple method:
Step 1: Lay ears of husked corn flat on a cutting board.
Step 2: Using a sharp knife, make a deep, vertical slice along the length of one side of the corn. Be sure to keep the knife firmly pressed against the cob at the bottom of the kernels to keep them intact.
Step 3: Rotate corn and repeat with three remaining sides.
Once you’ve got your fresh kernels, which can be stored in a sealed, refrigerated container for up to three days, enjoy these tasty recipes “popping” with bright corn flavor.
Summer Corn Chowder
This velvety soup splits the difference between creamed corn and luscious chowder. Scraping the cobs after removing the kernels produces a “milk” that adds extra flavor to a creamy bowl of corn and potatoes with the mild kick of jalapeño and garlic.
A stint on the grill caramelizes ripe corn and fresh peaches to coax out more of their natural sugars. Tossed with meaty prosciutto, mozzarella pearls, fresh basil, and orzo, this flavorful side might become your new go-to pasta salad.
The batter for these savory Venezuelan pancakes made with fresh corn comes together easily using a blender. The gooey filling of melted mozzarella and ham folded inside freshly griddled cakes makes a satisfying breakfast, dinner, or midafternoon snack.
Savor the flavor of grilled corn by the forkful with this cookout-ready side that delivers a double dose of smoky flavor. Grill the corn up to a day ahead for this crunchy salad with freshly cut kernels tossed in a mildly spicy dressing made with canned chipotles, aka smoked jalapenos, and crumbles of tangy feta.
The sweetness of peak season corn shines in this unexpected dessert you can make without an ice cream machine. A simple sauce with concord grape preserves and fresh lemon adds tangy contrast to frozen cream and corn with sweetened condensed milk and vanilla.
This goes-with-everything summer salad takes its cues from Mexican-style street corn. Freshly cut corn kernels dressed with lime juice, mild cotija cheese, and the kick of chili powder turns premade macaroni salad from the deli counter into a versatile, unforgettable side dish.
A duo of fresh corn and canned chickpeas give this affordable, plant-powered main a one-two punch of bright flavor and protein. Cheese and garlic croutons take the place of breadcrumbs in these quick cooking, vegetarian patties served over lightly dressed spinach.
