Archive for Wednesday, July 11, 2001

7-11 cutting corn from cob

July 11, 2001


2. Cut enough off the tip of the ear to create a flat end.

3. Stand the cob on its flattened end on a plate or wide bowl.

4. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife.

5. Repeat until all kernels are removed.

6. To get the milky juice left on the cob, scrape with the back of the knife blade.

l One medium ear of corn will yield approximately 1/2 cup of kernels.

l Four medium ears of corn will yield the equivalent of a 10-ounce package of frozen corn.

-- From the Southern U.S. Cuisine Guide

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