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Mandoline for corn

escondido123 Aug 1, 2013 01:22 PM

I needed the kernels off of 12 ears of corn so decided to try the mandoline--it was perfect and the corn cob made it pretty safe to do. Am I the last person to discover this?

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  1. tcamp RE: escondido123 Aug 1, 2013 01:57 PM

    I've never done that but good idea. I use a knife after cutting the end flat so the corn stands up straight.

    2 Replies
    1. re: tcamp
      escondido123 RE: tcamp Aug 1, 2013 02:05 PM

      That's what I used to do. But from now on if it's more than a couple ears, I'm pulling out the mandoline--so fast and easy. (I put it on a sheet tray to catch the corn and cream.

      1. re: escondido123
        c oliver RE: escondido123 Aug 2, 2013 04:23 PM

        What a great idea! I've never heard of it. I'd been thinking about buying a bunch of corn for freezing. This sounds like just the thing. Thanks for sharing.

    2. Candy RE: escondido123 Aug 1, 2013 04:54 PM

      I use a Corn Zipper. It cuts right down to the cob and easily cuts the kernel and the "milk with little spattering.

      14 Replies
      1. re: Candy
        Cheez62 RE: Candy Aug 1, 2013 11:36 PM

        Please tell me more about the Corn Zipper. I didn't know what it was, so I looked it up on Amazon. I found two different ones from Kuhn Rikon. A plastic-handled one:

        And a stainless steel one:

        What confuses me is that they appear to be two different tools, not just plastic and stainless versions of the same thing. Which one do you have?

        1. re: Cheez62
          emily RE: Cheez62 Aug 2, 2013 11:20 AM

          There's a video of the Kuhn-Ricon in action at WS:http://www.williams-sonoma.com/produc...

          Looks like the corn still gets all over the place, which is what drives me crazy about cutting corn off the cob.

          1. re: emily
            escondido123 RE: emily Aug 2, 2013 01:08 PM

            That's what was so great about the mandoline set onto a sheet pan; the corn just fell down into a pile and stayed there.

            1. re: escondido123
              emily RE: escondido123 Aug 2, 2013 04:06 PM

              I just tried the mandolin method using my Benriner but it didn't work because I couldn't adjust the Benriner wide enough to scape off more than about 1/3 of each kernel. Are you using a Benriner?

              This time I just used my largest SS bowl (so that the knife can comfortably cut the length of the cob), held the cobs upright and used my knife. Worked quite well. Only one kernel escaped the bowl.

              1. re: emily
                bevwinchester RE: emily Aug 2, 2013 04:49 PM

                I wondered about that with a mandoline- if you could get the slices set thick enough to get the whole kernel? Otherwise, it would be a bit of a mess. IMHO, scraping corn is just not a tidy task, no matter how you do it.

                1. re: bevwinchester
                  c oliver RE: bevwinchester Aug 2, 2013 05:12 PM

                  I have an OXO mandoline where I can adjust the thickness of the slice. I don't want to get all the way to the cob because the kernels vary in size and I don't want cob in with the kernels. I only scrape when making creamed corn.

                  1. re: bevwinchester
                    escondido123 RE: bevwinchester Aug 3, 2013 12:05 AM

                    I have a French one, all stainless, that I bought as a birthday gift for my husband. It opened far enough, and the chilled corn soup I made was a huge hit and tonight's dinner party.

              2. re: emily
                gourmanda RE: emily Aug 2, 2013 01:16 PM

                I don't know where I heard about the idea but the other day I took the Bundt pan, put the end of the cob in the hole and cut off the kernels. It worked to keep them from flying around.

                1. re: gourmanda
                  greygarious RE: gourmanda Aug 3, 2013 12:57 PM

                  The other thing to remember, as Jacques Pepin demonstrated on one of his PBS series, is to hold the knife blade parallel to the length of the ear, but at an angle so that you slide the blade as though honing it on a steel. This cuts the kernels more easily, neatly, and with less force. If the cutting edge of the blade is parallel to the table, you need to press harder, and the kernels fly everywhere.

                  1. re: greygarious
                    ItSnotjavi22 RE: greygarious Aug 18, 2013 11:18 AM

                    Do you mean perpendicular to the table?? Maybe its just because i only cut cooked or frozen corn but I have no trouble with mess or kernels. On cutting board. With the corn standing, i slice down and flip the knife around and use the back of the knife to get the milk of the cob out.

                    1. re: ItSnotjavi22
                      greygarious RE: ItSnotjavi22 Aug 18, 2013 12:22 PM

                      If your blade is parallel to the table, you have to apply more force and only an inch of the cutting surface contacts the corn. If you point the tip of the knife at a downward angle, as you press down you can slide the knife forward, so the part of the blade contacting the corn progresses from the tip end to the tang end. This is an easier, smoother cut. It's analogous to chopping an onion with an up and down motion vs. sliding the blade forward and down, keeping the tip on the cutting board through most of the motion.

                      1. re: greygarious
                        chefj RE: greygarious Aug 18, 2013 12:37 PM

                        I actually go the other direction Heel to Tip, Sliding backwards and letting the weight of the Knife do most of the downward pressure.
                        I find it really helps not digging to the cob and ending up with hard bits.

            2. re: Candy
              emily RE: Candy Aug 2, 2013 11:18 AM

              Corn zipper didn't work for me, though I don't remember which one I used. Was from WS and I returned it.

              The latest method I've tried is putting a small bowl upside down in a large bowl, holding the corn cob upright on top of the small bowl, and cutting down the cob with a knife. Seems to work pretty well and only a minimal amount of kernels get on the counter. Will definitely try the mandolin today, though, when I prep some ears for esquites.

              1. re: Candy
                kaleokahu RE: Candy Aug 2, 2013 07:27 PM

                Hi, Candy:

                Have you tried one of these? https://www.lehmans.com/p-555-america... Regular and creamer blades, $10.

                Lehman's actually sells two different versions.

                The problem with a knives and straight-blade mandolines is that you're creaming about 1/2 the corn.


              2. chefj RE: escondido123 Aug 2, 2013 07:09 PM

                We do it a lot. Open wide for whole Kernels or half the width for creaming and the like.

                1 Reply
                1. re: chefj
                  c oliver RE: chefj Aug 2, 2013 07:12 PM

                  Good tip.

                2. wekick RE: escondido123 Aug 2, 2013 08:06 PM

                  This is the corn zipper I have. At first I thought I wouldn't like it because it isn't that wide but once I got used to it I like it because it cuts deep. It doesn't make a mess and I am faster than this girl.

                  1. b
                    Burritobreath RE: escondido123 Aug 16, 2013 06:27 AM

                    I cut the ear into 1 inch sections and then cut the kernels off each piece on my cutting board. They don't fly everywhere because they don't fall from very high.

                    1. BerkshireTsarina RE: escondido123 Aug 16, 2013 06:36 AM

                      I use the bundt pan method (saw it in Cook's Illustrated) and find it works very well.
                      I'd be afraid of cutting off my fingers with a mandoline!

                      7 Replies
                      1. re: BerkshireTsarina
                        basil4me RE: BerkshireTsarina Aug 16, 2013 12:44 PM

                        Can you explain this method?

                        1. re: basil4me
                          greygarious RE: basil4me Aug 16, 2013 12:51 PM

                          Put the narrow end of the corn cob into the hole in the tube and slice with the point of the knife aimed at a downward angle. The bundt pan catches the kernels and milk. It's even better if you have a one-piece angel food pan, since it empties more neatly.

                          1. re: greygarious
                            gourmanda RE: greygarious Aug 16, 2013 01:02 PM

                            Fat end of the cob on top of the hole.

                        2. re: BerkshireTsarina
                          escondido123 RE: BerkshireTsarina Aug 17, 2013 12:45 PM

                          Because the corn is so thick, it lets you push from the top almost as if you were using one of the guides. Does this mean you don't use a mandoline?

                          1. re: escondido123
                            BerkshireTsarina RE: escondido123 Aug 18, 2013 05:24 AM

                            If you mean me, no, I don't use the mandoline. I plan on keeping my fingers! (just clumsy with stuff like that)
                            I've used Emily's method, one bowl set in another, and it works, but it's two bowls to clean up. The bundt pan is just one, and then I leave the corn in it kind of like mise en place.

                            1. re: BerkshireTsarina
                              escondido123 RE: BerkshireTsarina Aug 18, 2013 09:36 AM

                              Sounds like a good method, but I don't own a bundt pan.

                              1. re: escondido123
                                BerkshireTsarina RE: escondido123 Aug 18, 2013 02:36 PM

                                Two choices, then.
                                Emily's two-bowl method. Or, there are some great bundt cake recipes out there ---
                                Three choices (sound like Monty Python and the Spanish Inquisition?), three choices, two bowls, new bundt pan, or --- your trusty mandoline!

                        3. gingershelley RE: escondido123 Aug 16, 2013 06:42 AM

                          I bought one of these OXO corn cutters ( I call it my 'corn mouse', since it looks alot like a computer mouse) a couple of years ago, and LOVE IT!


                          The great thing about this one is it takes the kernels off, and they fall, with the cream and juice, into the container with no splattering.You just stop and empty the contents into a bowl, then continue stripping. If you want just kernels for freezing though, I don't think it is quite sharp enough, as I usually get a fair amount of corn cream. It is great for when you want sauteéd corn, or for to put into cornbread, etc.

                          1. l
                            loubeme RE: escondido123 Aug 17, 2013 09:07 AM

                            I just read in one of those "2000 Helpful Household Hints" brochures from the 50's that a shoehorn was the perfect item to use for removing the kernels from the cobs!!!

                            1. Kris in Beijing RE: escondido123 Aug 17, 2013 01:49 PM

                              My mom probably has....5 devices specifically for corn kernel removal, as she has inherited the amalgamated kitchens of her mother and grandmothers.

                              We like one like this one-- the wooden one-- the best, because it's fast and easy and "pre-creams" about the right % of the kernels:

                              Has anyone used this style??

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