Love corn muffins and corn bread? What about soups, main dishes and even side dishes that include corn kernels among the ingredients? You know, like talakitok (trevally) belly and corn chowder or buttered corn and carrots. If you’re a corn lover like me, do you use canned or frozen corn kernels? I used to go for canned corn a lot but for the past year, whenever fresh corn is available, I go for fresh. Freshly cut corn kernels are tastier and creamier. And don’t think that cutting the kernels off the cob is lot a of hard work or that it requires a lot of expertise. Oh, no! All you need are two hands, a sharp knife and a cutting board.
Take a corn cob and hold it upright, the bottom pushing against the cutting board. With a sharp knife, slice off the kernels, taking care not to cut too close to the cob so that the tough tip caps (the thin “root” that attaches the kernel to the cob) are left embedded in the cob.
If there is no particular reason why the kernels should be cut whole, I suggest that you slice them in layers. That way, when the shredded corn is added to the pot or the pan, the kernels cook faster and more of the starchy cream gets mixed in. If, after slicing, you still see parts of the kernels attached to the cob, get a spoon or a teaspoon and use that to scrape off whatever there is left to scrape.
The oldies prefer to shred fresh corn by using a microplane grater. Personally, I’d rather not do that because grating squeezes out the juice in the process. I want as much of the juices to remain in the kernels and expelled during cooking, not before.