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Mandoline for corn

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. 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

      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

        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. 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

        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:
        http://www.amazon.com/Kuhn-Rikon-2216...

        And a stainless steel one:
        http://www.amazon.com/Kuhn-Rikon-Corn...

        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

          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

            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

              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

                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

                  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

                    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

                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

                  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

                    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

                      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

                        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

              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

                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.

                Aloha,
                Kaleo

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

                1 Reply
                1. 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.
                  http://youtu.be/itTyavgIFJc

                  1. 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. 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: basil4me

                          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

                            Fat end of the cob on top of the hole.

                        2. re: BerkshireTsarina

                          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

                            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

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

                              1. re: escondido123

                                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. 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!

                          http://www.amazon.com/OXO-Good-Grips-...

                          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 saute├ęd corn, or for to put into cornbread, etc.

                          1. 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. 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:
                              http://www.cooksite.com/IBS/SimpleCat...

                              Has anyone used this style??
                              http://www.aliexpress.com/item/Yellow...