This is a funny little post but it's important given the season. It's about corn.
I have a thing about corn. Mostly about how corn is grown but that's another story. This story is about putting up corn in the freezer for winter meals. For the last two years I've been cutting corn from the cob and it's a mess. The knife blade is straight, the cob is round; the two simply aren't great mates. Kernels fly around the kitchen, some rows are cut off too close, some aren't. But I've persevered.
Until now. I was gifted with a Kuhn Rikon Corn Zipper. It's a marriage of a potato peeler and a cheese slicer made especially for corn. The blade is curved. It glides down the cob. Brilliant.
I've got twice the amount of corn in the freezer than before and we're eating half of it before I have a chance to get it in the freezer.
I'm just getting started.
Calabacitas
This is my take on a recipe from the cute guy's Dad who uses canned corn and peppers. (Which has never stopped me from eating too much of it.)
1 Diced Small Onion
3 Coined Zucchini
1 Minced Jalapeno
1 Cup Corn Kernels
Saute onion until soft. Add the zucchini and jalapeno. When zucchini is barely pliable, approximately five minutes, add corn. Cook another three to five minutes being careful not to overcook the zucchini and serve with hot tortillas, eggs and salsa, eat alone or as a side dish. I start eating it before it gets to the table.
2 days ago
5 comments:
i have a similar love for a pumpkin tool! thanks for thre recipe, we have a stash of corn and zucchine! yummo
That recipe sounds delicious! And here I am, with a fridge full of corn and zucchini and a yard full of hot peppers.
Kelly and Green Bean - I'm glad I included the recipe. We eat so simply I'm not really a recipe girl but I hope you like it. It is perfect for the season (or a summer stash). You can add hamburger too. I like it either way. K --- You'll have to write about the pumpkin tool. I can't imagine.
Cool gadget! I, too, get frustrated when trying to get the kernels off an ear of corn -- almost to the point I've given up. I'll have to check this out. Your recipe looks awfully good, too.
I've had the same experience cutting corn with a chef's knife but couldn't really convince myself that it was worth it to get another gadget. Thanks for this post. Truly fresh sweet corn is so precious.
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