Use a cutting board.
Instead, lay an ear of shucked corn flat on a cutting board, and cut down the side of the cob to remove the kernels. Then rotate the cob so the flat (cut) end is on the bottom against the board. Continue cutting and rotating the corn until all the kernels are removed.
Y-peelers have a curved bottom blade that removes the kernels from the cob, and a metal guard to prevent kernels from flying away. On a straight-handled peeler, you’ll generally find one sharp curved blade, and the back of the peeler itself contains kernels.
After it matures, corn is harvested in the fall with a grain combine. Combines have row dividers that pick up the corn stalks as the combine moves through the field. … Inside the combine a machine seperates the husks, kernels, and cob. The cob and husks are spit back onto the ground and the kernals are stored.
Place the kernels in between damp sheets of kitchen paper to germinate. The kernels that have germinated should then be planted out into the ground in blocks of at least 3 x 3 (as corn is wind pollinated) and spaced at roughly 1′ apart. Keep watered in dry spells.
You want the corn husk to be bright green, wrapped tightly against the corn and slightly damp. These are the freshest cobs! Don’t choose any husks that are starting to yellow or feel dry. You’ll want to check the husk for small brown holes, which mean insects and should be avoided.
You only need to blanch the corn, not fully cook it. Remove cobs and place them into a big bowl of ice water for a few minutes. This stops the cooking process and preserves the corn’s texture.
Depending on the size of your pressure cooker, put the corn as whole or cut into two halves. Now, add enough water to the cooker so as to immerse the corn completely. Add one pinch salt and pressure cook the corn till one whistle over high flame. Once this is done, allow it to simmer for 10-12 minutes over low flame.
One of the issues that leads to chewy boiled corn is leaving the corn in the simmering water too long. Before you boil it at all, it must be shucked. … Some people like to place the shucked cobs in a pot of cold water over high heat, and as soon as the water reaches a boil, the corn is done.
The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs.
Pegreen suggests the microwave method: “Cut a small slice off the stem end of un-husked ear of corn. Put a few ears in microwave on high for 30 seconds, the husk and silk should come off more easily. Then cook corn as desired.”
How to Boil Corn on the Cob. Boiled corn on the cob can be made with whole cobs or cobs broken in half or even cut into thirds (depending on how many other dishes you’re serving it with). Remove the husks and silk and wait and bring a large pot of water to a rolling boil.
The strips are likely there because the farmer wanted to harvest the field before the adjustor could get there, this adjustor says. … Typically, farmers are asked to leave entire passes across the field so the adjustor can get an idea of conditions in the entire field.
The fresher the corn, the more sweet it will taste. … Field corn, also sometimes called “cow corn,” stays in the fields until the ears dry because corn is very high in moisture and must be dry to be processed. That is why farmers leave stalks in the field until they are golden brown in the fall.
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