• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / Kitchen Tales / Cooking Techniques / How to Cut Fresh Corn Off the Cob

How to Cut Fresh Corn Off the Cob

Love corn muffins and corn bread? What about soups, main dishes and even side dishes that include corn kernels among the ingredients?

If you’re a corn lover like me, do you use canned or frozen corn kernels?

I used to go for canned corn a lot but for the past year, whenever fresh corn is available, I go for fresh.

Freshly cut corn kernels are tastier and creamier. And don’t think that cutting the kernels off the cob is lot a of hard work or that it requires a lot of expertise. Oh, no! All you need are two hands, a sharp knife and a cutting board.

Cutting corn off the cob

Take a corn cob and hold it upright, the bottom pushing against the cutting board. With a sharp knife, slice off the kernels, taking care not to cut too close to the cob so that the tough tip caps (the thin “root” that attaches the kernel to the cob) are left embedded in the cob.

If there is no particular reason why the kernels should be cut whole, I suggest that you slice them in layers. That way, when the shredded corn is added to the pot or the pan, the kernels cook faster and more of the starchy cream gets mixed in.

If, after slicing, you still see parts of the kernels attached to the cob, get a spoon or a teaspoon and use that to scrape off whatever there is left to scrape.

The oldies prefer to shred fresh corn by using a microplane grater. Personally, I’d rather not do that because grating squeezes out the juice in the process. I want as much of the juices to remain in the kernels and expelled during cooking, not before.

Published: December 6, 2008 • Last modified: December 6, 2008 ♥ Cooking Techniques, Fruits & Vegetables
Further Reading
Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Coffee class at The Yellow Chair, Saigon

How to Grade Coffee and Make Cà Phê Đá: A Coffee Class in Saigon

Popcorn in bowl

How to Cook Regular Popcorn in the Microwave

Sidebar

Experience Asia

At Balaw-balaw, a museum of wood sculptures

Interpreting Folk Art at Balaw-Balaw Museum

The Great Buddha Hall at the Tōdai-ji Temple Complex in Nara

At Tōdai-ji Temple in Nara, I Touched Buddha’s Nostril

Deers roaming freely in Nara Park

In Osaka, When You Ask for Directions, the Locals Won’t Just Point — They Will Walk You to Your Destination

Backpack made of hemp

Hemp, Local Artisans and Thoughtful Consumerism

The house of Gregorio Agoncillo in Taal, Batangas

Agoncillo House in Taal, Batangas: Typical “Bahay na Bato”

  • About
  • Privacy
  • Archive

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.