Have you ever tried removing the corn seeds from its cob? Do you know how to remove corn from cob? You liked it?
I DON’T think so.
Getting corn off the cob is an irksome job. You start by doing a lot but end up with almost nothing. The seeds just won’t come out!
Some great individual somewhere came up with a stunning idea. And here I am, putting it before you.
The easiest way to take corn off the cob!
What Do You Need:
- A kitchen knife
- A large bowl
- A small bowl
- And obviously, a corn cob
How To Remove Corn From Cob:
The process is pretty simple; probably simpler than your elementary school math.
- Place the large bowl on the kitchen counter.
- Invert the small bowl and place it inside at the centre of the large bowl.
- Use the knife to chop off the bottom of the corn cob so that the bottom becomes flat.
- Now vertically position the corn cob at the back of the small bowl (the corn cob should be standing on its flat bottom).
- Holding the corn cob with one hand, run the kitchen knife along the outer surface of the cob. And watch the seeds fall down like magic!
Now that you have the corn seeds so effortlessly removed, you might be wondering what to do with them. Well, sprinkle them with salt and pepper and relish!
[ Read: Removing Pomegranate Seeds Easily ]
And get six more corn cobs. Because the mind-blowing recipe you are going to read now is going to blow your mind.
Never mind. Here’s the recipe.
Recipe For Mexican Corn On The Cob
6 corns. So obviously 6 servings.
- 6 unhusked corn cobs
- 6 tablespoons of unsalted butter
- 2 teaspoons of chilli powder
- ¼ cup of freshly chopped cilantro leaves
- ¼ cup of grated cotija cheese
- Juice from 2 limes
- Preheat the oven to 350 degrees F.
- Place the corn cobs, in their husks, on the oven rack.
- Roast them until they are tender and cook for about 45 minutes.
- Remove the husks and rub each corn cob with 1 tablespoon of butter.
- Sprinkle the corn cobs with chilli powder, cilantro, cotija and lime juice and serve immediately.
The Mexican Corn On The Cob would be so incredibly lip-smacking, that I can bet my life you can’t help but try out this next corn recipe.
Recipe For Mexican Street Corn With Lime-Coconut Crema
- 12 fresh sweet corn cobs
- 1 cup of cashews that are soaked for about four hours
- 3 tablespoons of coconut milk
- 1/3 cup of fresh lime juice
- ¼ cup of water
- 1/8 teaspoon of sea salt
- ½ bunch of chopped fresh cilantro
- Hemp seeds (for garnish)
- Preheat the grill. Low to medium heat is the best.
- Remove the husks from the corn cobs.
- To prepare lime crema, drain the cashews and combine them with lime juice, salt, coconut milk and water. Blend until the mixture turns creamy. Ensure the crema is not watery and not too thick.
- Grill the corn over medium heat. Keep turning the corn until it is cooked and slightly charred.
- Place the grilled corn on a platter. Sprinkle it with crema, hemp seeds, cilantro and maidon salt.
So the next time you have guests at your home, welcome them with lots of chivalry, and some corn!
Go ahead, get cornified!
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