Cob off the Cob
I love corn but not crazy about eating it on the cob. I devised a way that I can enjoy fresh corn on my plate without the cob. I used a large bowl to work so you can catch all the corn. You should go back a second time with your knife to get all the tasty kernels. I included pictures to show the process.
- Ready In:
- 6 fresh ears of corn
- 3⁄4 cup water
- 3⁄4 cup milk
- 1⁄2 teaspoon sugar
- 1 tablespoon butter
- 1⁄2 teaspoon salt, if needed
- Remove husks and silk for corn.
- Rinse and dry each cob.
- With a sharp knife remove corn for cobs.
- In saucepan place water, milk and sugar.
- Bring to a simmer.
- Add kernels of corn; cover.
- Simmer app 15 minutes until cooked but still crispy.
- Drain and place in serving dish.
- Top with butter and add salt it you need it.
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Good recipe if you're making a version of cooked corn seen often in the southern Midwest. I've heard it called several names all having something to do with sweet and creamed. But plain corn off the cob, such as one would do when putting up corn for the winter is simply "corn off the cob". Blanch the whole ears, chill quickly to stop the cooking process then proceed to cut off of cob. Put in freezer bags and freeze or go ahead and cook with just a bit of water to eat right away. For "creamed corn" simply take the back of the knife used to remove the corn and scrape the cob rather heavily to squeeze out the juices or "cream" from the cob. Nothing more. I hope this helps you in your journey learning how to cook.Reply