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bjbjqPqP I have corn. I love corn. It's about my favorite vegetable. But I have to say,
what you get when it's in season and it's fresh is something else entirely than what
you have the rest of the year. So when I can get it and it gets in that late June/July
thing and it's all over the place and it's dirt cheap, I get as much as I can manage.
Now my favorite way is corn on the cob. Throw it in a little boiling water for a few minutes,
a little butter, a little salt, and you're good to go. But there are so many corn recipes.
Southerners have developed a corn recipe for just about any application, because when it
is available, it's everywhere. Now, a lot of times, you want to cut it off the cob,
and it can be kind of tricky. I've seen 85,000 different methods for how to do it. I want
to show you how I do it. Okay? Now, a lot of times you'll see people that will set up
a system like this, where they'll put one bowl upside down inside of another bowl. The
theory is, because corn goes everywhere, so the theory is that you're going sit this on
top of here and come down this way, and that you're going to catch everything in the bowl,
which it does kind of work. I will say that. However, it doesn't catch all of it, and it's
not very stable. So you can do it this way. See, I'm already getting corn everywhere.
You know what? When I'm cutting corn, I am resigned to the fact that there you're going
to get corn all over the place. All right. So that's one way. You can do that. Not my
favorite method. Oh, by the way, we don't throw these away. I'm going to show you a
trick in a minute. Here's the other way that you can do it, and I think this is a little
better. If you've got a little nubby, get rid of your nubby thing. Just pop that off.
Now, one of the problems, of course, is that it rolls around. So you can come this way.
See? And then you've made yourself this little platform, and just keep working your way around
the outside. The benefit to doing it like this is that you don't end up with the corn
scattering near as much. Get those corners. I think my grandmother called it "milking
the corn cob." When it's really fresh and super sweet and the sugars are high, like
in July, you're going to have a milky liquid that'll come out of there. Not so much now.
It's a little starchier now that we've hit August. Okay. One last way. This is my favorite
method, by the way. Hang on. I've got to hit my timer, or it's going to go off for a second.
Ready? Okay. Finish this real quick. Now final way to do it. That's why I've got a cutting
board on top of a baking tray is so I can catch as much as possible. Because this is
how I do it, I think this is the fastest, but it does make a bigger mess. Just come
straight down like this, just like you did when it was in the bowl, and you tend to get
more of the corn, with fewer passes. You also see a little better. See where the kernel
joins the cob right there? You can see a little better where to place your knife, so you're
getting all of the kernel and all of the milk, but none of the cob. Okay? All right. So there
you go. I am going to come back in a minute, and we're going to make a confetti corn casserole
with bacon, and cream, and butter, and just about anything else we can use. Oh, yeah.
Yeah, dress it up. You cut me off again. I'm going to do a few more of these, and I'll
come back in a minute, and I'll start showing you what to do with this now that you've got
it off the cob. If you like this video and you want more great tips, tricks, and techniques,
check out the website at ThrillbillyGourmet.com. You can like me on Facebook under The Thrillbilly
Gourmet, and you can follow me on Twitter under Jan Charles or The Thrillbilly. I'm
on Pinterest now too under Jan Charles. I've also got two brand new podcasts, both of which
you can find on iTunes The Thrillbilly Gourmet and The Food City Kitchen on WVLT with Chef
Walter Lambert and Jan Charles. Now, make sure you subscribe, and you can ask a question.
You can leave a comment, and I will get back to you as soon as I can. Thanks for visiting.
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