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Corn off the Cob Hack

Corn off the Cob Hack

Frankie Celenza

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Enjoy sweet, yummy corn kernels the ridiculously easy and flavorful way, sans the cob.

Recipe

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Corn off the Cob Hack

Ingredients

  • 2 ears of corn, cooked

  • ¼ cup mayonnaise

  • 1 tsp paprika

  • Juice of ½ a lime

  • 2 Tbsp cilantro, chopped

  • ¼ wedge manchego cheese (or Oaxaca)

Let's get Cooking...

  1. To cut the corn, use a Bundt pan or place a can inside a large salad bowl. Place the corn on top of the can or center of the Bundt pan and cut downwards to remove the kernels.

  2. Add mayonnaise, lime juice, paprika, cheese and cilantro to the corn. Stir until well incorporated.

  3. Transfer to a paper cup. Top with a sprinkling of cheese and paprika.

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Transcript

- This is corn, it's a wonderful, delicious product from the Americas and when you eat it off the cob it doesn't get stuck in your teeth, right? Right, so what do you do? You go like this, here, and it goes everywhere? No, this is a terrible idea, this is not what we're gonna do. What if we use... A Bundt pan to catch all of those kernels and make this simple. That looks really lovely and it's really easy but Frank, I don't have one of these Bundt pans, okay, fine, you have a bowl and maybe a can of tomatoes or something like that, you know what? This works too. So, like why have a can or a cup or an upside down bowl? Because if do this, I'm down low and, you know, the knife hits the pan and if it were a smaller bowl, my hand would be hitting this and it's like it's a big disaster so the height is really nice, it lets you also, see, come off the edge, boom, like that. Everyone in my family, they're always eating corn like children, off the cob, and then I discovered that the Mexicans have this wonderful corn off the cob dish, which is the best way to eat it and that is what we're gonna make right now. We can take some mayo... So the mayo gives us a little bit of creaminess. We've put paprika... Get some color, get some spice. How about some... Lime. Gotta get the acidity up. So here I have a Spanish cheese, Manchego, I know it's not traditional, but what you're looking for, and I think you can take some liberties here, is like a salty, semi-firm, semi-soft, guess that's the same thing, crumbly, cheese, that will have some chunks in here, that will melt over a little bit of the warmth that you have but that will also add a nice amount of saltiness, cos this is the salt for the dish. Oh, the cilantro, I knew something... Alright, everybody knows how I feel about cilantro, don't tell the people that don't eat cilantro that it's in there, they don't even know, it's there, it's good, just tell them it's parsley, be like "it's parsley." "This is the greatest parsley I've ever had." Just be like "I know, I got it at the farmers' market. "It's a new strand of parsley. "It's called parsley cilantrus." Alright, so, the next time you're at a Mexican restaurant and you see esquites on the menu, you're gonna get something like this, in a cup, it's so delicious, mucho festive. Zest of the lime... There should be a god of the zest of lime. Ooh, that looks quite sexy. That's it, what do you get? You get delicious corn, that doesn't get stuck in your teeth because you used this brilliant, yet simple method that we've created, the can in the bowl method, and you've got saltiness from cheese, you've got lime, which gives you acidity and zing, you've got the paprika, which gives you zing and spiciness and basically, it's just fun in a cup.

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