A Bowl Is Too Deep and Narrow: Sweet Corn Solutions from Pampered Chef

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Discussion Overview

This thread centers around various methods and experiences related to cutting sweet corn off the cob, particularly using Pampered Chef products. Participants share personal anecdotes about their preferences and techniques for preparing corn, as well as tools they find effective.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions using a Medium Sheet Pan for cutting corn, finding it effective for containing the kernels.
  • Another participant shares their experience of using a large grooved cutting board for a large quantity of corn, noting it would have been easier with a sheet pan.
  • Several users discuss the challenges of cutting corn for children without front teeth, highlighting the need for alternative methods.
  • One participant describes a technique involving a smaller bowl placed upside down in a larger bowl to catch the kernels, which they found effective.
  • Another participant mentions using an electric knife or serrated knife for cutting corn, sharing their method for preparing large batches for freezing.
  • One user expresses their dislike for corn but shares their experience with corn-related products like popcorn and corn chips.
  • Several participants discuss their experiences with freezing corn, including blanching and preparing it for winter use.

Areas of Agreement / Disagreement

Views differ on the best methods for cutting and preparing corn, with no clear consensus emerging on a single preferred technique.

Contextual Notes

Participants share a variety of personal experiences and methods related to corn preparation, reflecting individual preferences and family traditions.

Who May Find This Useful

Consultants and community members interested in practical tips for preparing and preserving sweet corn may find this discussion beneficial.

raebates
raebates
Staff member
Messages
18,217
It's sweet corn time in Indiana! Yippee! I love the stuff right off the cob. However, The Furry Guy likes his to be cooked and then cut off the cob. Since I love him oodles, I do this for him. However, it's a real pain. A bowl is too deep and narrow. If I use a plate, the kernels roll off.

Last week I made sweet corn, and used the Medium Sheet Pan for the cutting. Perfect! (I also did that tonight, which is when I thought, "I've got to share this with my CS pals!") Whether you use a corn cutter (like I usually do) or a knife to remove the corn from the cob, this pan contains everything nicely.

If I were doing oodles to freeze or can, I'd use the Large Sheet Pan. For the 5-6 ears I did for dinner, this one worked fine. It's also really easy to clean up.

Isn't PC swell? :love:
 
Great tip - my kids love it on the cob, but when they lose those front top teeth temporarily, this way is nice.
 
Sur La Table sells a tool to get the corn off the cob. Morfia and I were going to buy it but then the customer service lady really pissed us off for several reasons and we left the store---I think it was out of stock too-- but the tool was really neat and we tried it in the store and it worked wonders!
 
  • Thread starter
  • #4
It's a little hard to gnaw that corn off the cob without front teeth.
 
Thank you for this...I dehydrate a lot of corn when it is in season. I've tried the idea of placing the cob on the center of an angel food tube pan, but that is a pain, ergonomically speaking.
 
Great tip Rae!!! Thanks!!
 
I used my large grooved cutting board last weekend when I cut the corn off of 150 ears of corn. Too bad I didn't think of my sheet pan. I make freezer cream style corn and it tastes so yummy in the winter time...sweet and buttery!
Deb
 
When we did our corn, we used the tomato knife to cut it off. Worked perfectly. We were able to zip through those ears of corn without any trouble!

We put up 85 quarts in freezer bags!! That's a lot of corn! Especially since we have been eating it off the cob like it's going out of style! :D
 
Crystal
I haven't done this in years, but I'm hoping this year I can find a good deal on corn and freeze some in bags..what is the best way to do it? When I was growing up, we did so much of it, with 13 kids in my family that for a long time I didn't want to see another ear of corn to be cut , or another greenbean to be snapped. Now with 5 of my own, I'm thinkin' I better put some in the freezer.
Can you give me step by step?
 
kreaser said:
Crystal
I haven't done this in years, but I'm hoping this year I can find a good deal on corn and freeze some in bags..what is the best way to do it? When I was growing up, we did so much of it, with 13 kids in my family that for a long time I didn't want to see another ear of corn to be cut , or another greenbean to be snapped. Now with 5 of my own, I'm thinkin' I better put some in the freezer.
Can you give me step by step?
Click to expand...

I was just going to ask the same thing!
 
Here's how I do mine:
36 ears of corn, shucked, silks rinsed off, then cut off with electric knife or serrated knife
Put into Roasting Pan and add-
1 pound melted butter (no substitutes, real butter is the best!)
1 cup sugar
1 Tbl. salt
2 cups half n' half
Bake @ 350 for one hour stirring every 15 or 20 minutes. Pour into large Stainless Steel bowl in the sink as it is sitting in ice water...water in the sink with ice added (hope that doesn't sound stupid, but I wanted to be perfectly clear.)
When it is fairly cooled...warm, just not hot; scoop into freezer bags and chill in fridge. Once it is cold, then place in freezer.
That easy!! It is super good in the winter time. If you google corn recipes, some other good options come up.
Thanks,
Deb
 
Sounds pretty good and I HATE corn! I grew up allergic and hated the smell growing up. Was testing for food allergies again several years ago and no food allergies were know but still don't like corn! Though, love popcorn and corn chips, etc. Still allergic to EVERYTHING else under the sun though!
 
Another tip I heard and it was from Rachel Ray was to put a smaller bowl upside down in a much larger bowl and then put the ear on the smaller bowl and cut away, the kernals fall into the larger bowl. I tried it and it seemed to work, I'll keep your idea in mind too.

Thanks
 
zmom58 said:
Here's how I do mine:
36 ears of corn, shucked, silks rinsed off, then cut off with electric knife or serrated knife
Put into Roasting Pan and add-
1 pound melted butter (no substitutes, real butter is the best!)
1 cup sugar
1 Tbl. salt
2 cups half n' half
Bake @ 350 for one hour stirring every 15 or 20 minutes. Pour into large Stainless Steel bowl in the sink as it is sitting in ice water...water in the sink with ice added (hope that doesn't sound stupid, but I wanted to be perfectly clear.)
When it is fairly cooled...warm, just not hot; scoop into freezer bags and chill in fridge. Once it is cold, then place in freezer.
That easy!! It is super good in the winter time. If you google corn recipes, some other good options come up.
Thanks,
Deb
Click to expand...


This may be a stupid question, but do you cook the ears of corn first?
 
We don't do any creamed corn, just straight sweet corn.

We remove the husks & silks, then cut off any bad spots. Blanch the corn in boiling water for about 7 minutes. Then let cool so that you can hold the corn. Just run your knife down the cob into a bowl or pan (sheet pan). Scoop it out into freezer bags (quart size works best for our family) then put it in the freezer.

When it's time to use it, defrost it & then make it yummy! :)
 
Shawna,
That's not a stupid question at all. No, you cut it off of the raw ears of corn. Then when it bakes that is what cooks it. Hope you can give it a try.
Deb
 
I was watching Iron Chef last night and they were using the mandeline to strip the corn off the cob. Cool.
 
  • Thread starter
  • #18
You can do that with the Ultimate Slice and Grate. But, the Ultimate Mandolin requires the use of the food holder. Fresh corn won't fit.Tip: If you're using the USG without the holder, wear a filleting glove. They'll protect your hands. You can find them in most sporting goods stores.
 
I used to eat corn all the time but when I got my braces I hated the kernels in my braces so I would cut it off. I still do even though my braces have been off for 15 years. Guess old habits die hard. My hubby makes fun of me each time we eat it.
 
I roast corn off the cob to make a wonderful southwestern roasted corn chowder. It is a great use of the sheet pan! Plus it really really kicks up the corn flavor if you toast the spices with it ( I use ground cumin, ground corriander and ancho chile powder) with some of the infused garlic oil. Makes a rockin' chowder! I put it under the broiler for 5-6 minutes until it is pretty toasty. I think it would be really good mixed in with the new white chili in the fall Season's best...
 
Stephanie,
That sounds super yummy! We had a recipe that saute'd the corn last fall or it is in one of our cookbooks, it makes it nice and sweet and almost caramel-ly. Super!
Deb
 
Humble Beginnings said:
Another tip I heard and it was from Rachel Ray was to put a smaller bowl upside down in a much larger bowl and then put the ear on the smaller bowl and cut away, the kernals fall into the larger bowl. I tried it and it seemed to work, I'll keep your idea in mind too.
Click to expand...

I used the Small Square SA bowl upside down - there's a little rim on the bottom that keeps the cob from sliding off the bottome of the upside down bowl! :cool:
 

Frequently Asked Questions

What is "A Bowl Is Too Deep and Narrow: Sweet Corn Solutions from Pampered Chef"?

"A Bowl Is Too Deep and Narrow: Sweet Corn Solutions from Pampered Chef" is a resource that provides innovative tips and recipes for preparing and serving sweet corn using Pampered Chef products. It focuses on maximizing flavor and presentation while making the cooking process easier and more enjoyable.

What Pampered Chef tools are recommended for sweet corn preparation?

Some recommended Pampered Chef tools for sweet corn preparation include the Corn Stripper, the Microplane Zester, and various mixing bowls and serving platters. These tools help streamline the process of cutting, seasoning, and serving corn dishes.

Can I find recipes specifically for sweet corn in this resource?

Yes, "A Bowl Is Too Deep and Narrow" includes a variety of recipes that highlight sweet corn as a key ingredient. These recipes range from salads to side dishes, showcasing how versatile sweet corn can be in your cooking.

Is this resource suitable for beginners in cooking?

Absolutely! The tips and recipes provided in "A Bowl Is Too Deep and Narrow" are designed to be accessible for cooks of all skill levels. Step-by-step instructions and helpful hints make it easy for beginners to follow along and create delicious corn dishes.

Where can I purchase Pampered Chef products mentioned in the resource?

You can purchase Pampered Chef products through their official website or by contacting a Pampered Chef consultant. Many consultants also host virtual or in-person parties where you can see the products in action and place orders directly.

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