Side dish tip
Corn on the Cob off the Cob

You know.  You don’t have to eat corn on the cob, on the cob.  You can eat corn on the cob, off the cob too.

 

 

 

 

All the deliciousness of corn on the cob without the uncontrollable urge to floss mid-meal with whatever happens to be handy.  The tip of your knife, say.  Or if you’re in a more formal setting, like a restaurant, the pack of matches that’s wedged under the table leg.

Top it with salt, butter and pepper.

Or top it with Agave syrup.

Or top it with a sprinkle of cayenne pepper.

Or top it with lime juice and black pepper.

Or top it with sour cream and parmesan cheese.

Or … well … you get the point.

Plus this way,  you can store the leftover corn for use later in the week.  You can’t really do that with corn on the cob on account of the fact that it gets all gross and wrinkly.  When you take it off the cob, it doesn’t do that for some reason.  It stays plump and tight and doesn’t get wrinkly at all.

Something for the cosmetics industry to look into perhaps.

So if you’re sick of your normally favourite side dishes, don’t ditch the dish.  Just do it a little differently.

I mean, you don’t always have sex in the same muffler repair shop utility closet, do you?  No.  You change it up.

Do the same with your food.


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39 Comments

  1. Mary says:

    I’ve been doing this ever since I had braces when I was 15. In Texas, most people look at me weird in the middle of a restaurant when I’m sawing my corn OFF the cob.

  2. shauna says:

    So are you cutting off before or after its cooked? And your hanging on to it, so if its after you’ve let it cool and reheated? I confuse easily!!

    • Karen says:

      Shauna – I cut it off after it’s cooked. Just when it’s cooled down enough to handle. Or you can wrap a tea towel around the end of the corn where you hold it when it’s really hot. Sorry for the confusion. Dumb dumb. LOL! Just joshin’. ~ K!

      • Jules says:

        You can also do what I do, and that’s use the corn cob holder (you know, that stick thing you put in each end to give you the illusion you’re eating corn on the cob more dignified?). You don’t burn your fingers or dirty a towel. Plus, you get to use those corn cob holders you bought on a whim and keep in your junk drawer.

  3. Bev says:

    Nom nom nom! LOVE corn on or off the cob!

    • maggie says:

      It is great with a sprinkle of lime juice and hot sauce on or off the cobb. A dab of butter doesn’t hurt things much either in fact it makes it taste even better.

  4. Sk Farm Girls says:

    Well, I’m kinda off the topic of corn on the cob. But I have tell you I got one them there thing-a-ma-bobbies to stack fire wood (Rona $11 or $14 bucks). Can you believe we split and stacked and then sat back with beers to admire out simple little project. It will become the rage of the neighbourhood! The wood stacking thinga-ma-hoochy and the beer! Great idea from my new super hero. You need a cape, the golden lassoo (remember Wonder Woman) – LOL! Karen we were split a birth, really I think we were! Happy Spring Days!

  5. Annie says:

    “muffler shop utility closet,” snort!! Cutting the corn off the cob like that also works great if you want to “put up corn for winter” in August or so…I put it in quart ziplocs and squeeze out as much air as possible. Works for pesto, too! Love you–thanks for all the fab ideas and laughs!

    • Karen says:

      Thanks Annie! I’ve heard corn is a real *pain* to can. A *real* pain! So I don’t do it. 🙂 ~ karen

      • Annie says:

        Uh, I just write the date on the bag and put it in the freezer. It’s not really much of a pain. And it tastes wonderful along about February!

  6. I always do this with our corn because it’s just simpler and less messy when you have little kids in the house.

    Corn season will be here soon…yay!

  7. matthew says:

    This is how my dad always ate corn.

  8. Susan says:

    Yeah, yeah, corn off the cob. I think you should explain the muffler repair shop utility closet. You seem to have a far more interesting relationship with your “muffler man” than I do…

  9. Chris Graham says:

    Ok, I don’t get this one at all Karen. LOL But, in honor of this post I am going out for an ice cream cone. But I won’t eat the ice-cream on the cone. Instead I’ll spill the ball of ice-cream into my hand and eat it like an apple. 🙂

  10. kristen says:

    might i suggest mixing it with chopped sweet onion, fresh basil and topped with a apple cider vinegar and olive oil dressing. yummy. Also in my family where we freeze corn in the summer to eat in the winter, we put a nail through a board and stab the cob with it. Then just go straight down with ur knife. Seems like something that might be up your alley Karen.

    • Karen says:

      Kristen – You’re right! It sounds slightly reckless, dangerous and therefore quite possibly a lot of fun. ~ karen!

  11. Jennifer says:

    I was at least six before I realized canned corn existed. School meals were a harsh reality! Every summer, my mom would freeze enough sweet corn to last us the whole year. She would boil it on the cob, cut it off, and freeze it in 1 1/2 c portions in a ziploc baggie. Perfection, especially on a cold day in January. To this day, I shudder at the thought of canned corn!

  12. Talia says:

    My daughter had braces and loves fresh corn on the cob. I learned early how to remove it so she could enjoy it.

    Great post!

    PS: loved the “sex in the same muffler repair shop utility closet” comment. Too darn funny! 🙂 Made me laugh.

  13. Design Love says:

    I like this idea! Everyone always laughs when I pull out my roll of dental floss at the corn roasts, but then who’s the most popular then!??? I could charge for that stuff by the inch.

    C.

  14. Heather says:

    Okay, maybe this is psychosomatic (or maybe just psycho) but I think it tastes different off the cob than on. I can’t explain it, but I live for July and August when I can buy fresh corn off the back of some bubba’s truck, and then I spend other 10 months turning my nose up at the other stuff — canned, frozen, whatever. It’s all yicky. Is it just me that feels this way?

    It’s just me, isn’t it?

  15. Shauna says:

    Mmm, I love corn on the cob off the cob. One of my favorite ways to use it is in a steak salad topped with french fried onions – yummmm.

  16. CJ says:

    Braces are sooo habit forming…I’m another who still cuts their corn off the cob. I say there’s actually less wasted that way too unless you’re really going to gnaw on that cob which probably shouldn’t be done in public unless you want to scare people.

  17. Jess says:

    my grandma taught me that after you cut the corn off, use the back of a spoon to scrape the cobb and get all the good juices out! we freeze it also to have in the winter 🙂

  18. Jules says:

    I love this post. Not sure if I am ready to give up the closet in the muffler repair shop, though.

  19. Amy in StL says:

    I recently changed muffler and brake shops. I’ll have to investigate the closets.

  20. Mmmm…corn on the cob 😉 I’m already tasting the butter!

    • Karen says:

      I know! I think that’s why people think it tastes better on the cob. There’s a tendency to slather it in wayyyyy more salt and butter than you do when it’s served off the cob. ~ k!

  21. Caroline says:

    YUMMMMM!!!

    my mom scrambles eggs with left over corn-on-the-cob off the cob and makes a delicious second meal out of it.

    • Karen says:

      Lynne – That thing is hilarious! I love Jaden from Steamy Kitchen by the way. She’s really funny! But … maybe that only shows in her Tweets as opposed to her blog posts. Not sure. 🙂 ! ~ karen

  22. Tracey says:

    Yes, someone from the cosmetics industry should definitely look into this! I would love to stay plump and tight 🙂

  23. Toby says:

    Another corn combo that comes straight from the gods: add butter, curry powder and snipped cilantro leaves. Om nom nom!

  24. SueSchneid22 says:

    One more suggestion for cut off corn “on the cob!”
    Butter, S&P, onion (which you can grill or microwave for a couple of minutes to cook it a little) and torn basil leaves. Yu-um!

    By the way, I find you to be hilarious.

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