Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 17, 2007 06:48 PM

Corn(y) question

I have a quick question. I often prefer to substitute frozen corn (TJ's has some amazingly sweet stuff) in recipes that call for corn shucked from an ear. Does anyone know the approximate amount of corn that comes from an ear so I can accurately convert recipes that ask for corn from 5 ears, for example?

Many thanks, oh cooking gurus...


  1. Click to Upload a photo (10 MB limit)
    1. An average size ear of corn equals about 1/2 cup; so 5 ears is about 2 1/2 cups. But I do not understand why you would substitute frozen when you can use fresh. Texture is differnet, as well as taste.

      5 Replies
      1. re: janeer

        I might be able to offer one reason for the substitution- this time last week, I was sitting in an emergency room after having sliced off part of my thumb while trying to cut corn off the cob with a mandolin! Next time I get the urge for fried corn, I'm going to try frozen!

        1. re: Clarkafella

          That's what the electric knife was invented for, IMHO (and that of most Iowa ladies I know, not to mention my grandma).

          Main reason for substituting frozen corn for fresh as far as I'm concerned is that decent fresh corn has a pretty short sesason of availability. When you can get it, use it. When you can't, frozen is reasonably acceptable. (If you can get a lot of fresh when it's in season and freeze it yourself, more's the better. But invest in an electric knife.)

          1. re: revsharkie

            Electric knife? Excellent idea- I already own one too!

            My famous fried corn recipe will live again!

            1. re: revsharkie

              rev, for once I disagree with you: just use a regular chef's knife and slice downwards along the curve of tthe cob. Nothing easier. Agree with the above: 1/2 to 3/4 cup.

            2. re: Clarkafella

              Oh dear; I guess you didn't have one with a guard. Dangerous, those mandolins. Sorry.
              I use a thin, sharp paring knife to cut corn.

              There is one thing I will use commercial frozen corn for: Mexican corn soup. It is pureed, and texture doesn't matter.

              I actually freeze corn cut off the cob near the end of the season each year. It's a way superior product to the commercial for most uses.

          2. Why not find out for yourself? Buy some corn, etc.....

            2 Replies
            1. re: hammerhead

              If you are into gadgets, Lehman's of Kidron, Ohio, sells an Amish device for cutting sweet corn off the cob. Your fingers don't get anywhere near the blade. We have one, and it works rather well, but our cook prefers his chef's knife.

              1. re: Father Kitchen

                Alton Brown did a show where he used a bundt pan. Just balance the cob vertially on the center opening and cut down the sides with a sharp knife. Kernels fall into the bowl and your hands are safe.

            2. You all need to get a Corn Zipper from Kuhn Rikon. I do use frozen for convenience and when fresh good quality corn is not available.

              My newest corn delight is from Into the Vietnamese Kitchen by Andrea Nguyen. I made them for a party a couple of weeks ago and guests were eating them as fast as I could get them out of the skillet. Corn and cocoanut dumplings:

              Corn Zipper:

              2 Replies
              1. re: Candy

                Does the corn zipper really work? Right now I think I'm going to try combining the electric knife method with the bundt pan method. That has got to work better than my blood-thirsty mandolin!

                1. re: Clarkafella

                  I becme a convert last summer. I had another corn stripper which would routinely lacerate my fingers, went back to a chef's knife and Pikawicca intorduced me to the zipper. I'll not go back.