The Basics: Sweet Corn

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCooking & Baking Essentials

From The Garden

Sweet Corn

An ear of corn is one of life’s simple pleasures. Once shucked & cooked, a little butter, salt & pepper is all that’s needed to savor the sweet flavor of summer. With a little additional preparation, corn can be removed from the cob & used in a variety of exciting recipe applications from soups, side dish classics & appetizers. It adds bold color, crunch & flavor to Shrimp & Sweet Corn Buttermilk Fritters in particular. The first crop of corn in our region begins to appear at local farm stands around May & you can expect to use this versatile vegetable well into August. With white, yellow & bi-color corn available, each variety offers unique characteristics from the highly sweetened flavors of Kandy Korn to reliable tried & true favorites such as Silver King & Silver Queen. The later is known as being a reliable late season must. Learn how to cut corn off of the cob so that it can be used in a variety of recipe applications throughout the summer months. 

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How To Cut Corn Off Of The Cob

Choosing the freshest ears of corn from the market is not as simple as a grab & go but it is a quick process nonetheless. Take an extra minute to inspect the kernels to be certain they’re plump & bright. Pick cup each ear you plan to purchase & peel back a small portion of the husk & silks. Any kernels that appear discolored, wilted or those with blemishes should be rejected. Once you’ve made your selections & you’re ready to prepare them for cooking applications, remove the husks & the silks, pop off the extra portion of the stalks from the ends & use a clean dish towel to rub the ears free of any additional silks that may be clinging to the kernels. Once cooked, the corn can easily be removed from the cob.

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama

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The Technique

 Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place an ear of corn on the board & cut away a small portion of the stalk end with a sharp chef knife to create a level, flat surface. Position the corn upright on the board & slice away the kernels from top to bottom in sections. Complete the process around the entire cob. To help contain the kernels, as they will fall where they may, you can use this procedure by place the corn upright in a shallow bowl however the very end kernels will need to be removed outside of the bowl & on the cutting board as the lip will prevent the knife from reaching them.

The Tune
“Love In Bloom” Paul Whitman & His Orchestra

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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