Your choice depends upon the kind of corn you get, with the single-pass peelers being efficient but unable to adapt to varying cob sizes, and the multiple-pass peelers being more time-consuming to use, but able to be used on cobs of varying size and thickness. Others strip corn in narrow strips requiring you to pass them over the cob several times to complete the task. Some corn peelers are like apple corers and remove all the kernels in a single pass. Steadying the corncob in one hand and peeling with the other can be tricky, so your peeler should be easy to use with blades sharp enough to cut through the corn but safe enough to not slice your fingers. Since the tool has sharp edges, you should prioritize the safety of your fingertips. Because of this, we recommend keeping the average size of the corn you buy in mind and choosing a corn peeler accordingly. A deep peeling edge does have a downside if your ear of corn is on the smaller side since in this situation the peeler will also remove some of the cobs. The depth of the peeling edge determines how much of the kernel the stripper can remove, with the deeper the edge, the bigger the kernel it can remove. Peeling depthĬorn kernels vary from 0.25” – 0.5” in size.
Ultimately, the choice is yours, but we would suggest getting a versatile peeler that works well with all cobs. Others are more selective and only strip kernels from cobs that are ideal in shape and size. Some manufacturers understand this and produce corn peelers that work with any cob size. You should never purchase a corn peeler without factoring in these key considerations: Cob size Some are unitaskers, and others are multitaskers, so how do you find the right one for yourself? Read the buyer’s guide below to find out. When ready to serve, add the dressing and stir to combine!Ĭheck out Suzy’s website at peelers come in various shapes and sizes. Gently mix all the salad ingredients together. Add the feta cheese too.įor the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. You can also husk them and boil them for about 5 minutes in boiling water.Ĭut off the kernels with a large knife and add to a big bowl.Ĭhop the avocados, cherry tomatoes, English cucumber, and red onion, and then add it to the bowl. You should be able to easily pull off the husks and the silk. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn.
#Corn cob peeler skin#
½ English cucumber, finely diced with skin onĬook your corn-there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. cherry tomatoes, halved (red and orange are fun for color) Serve warm or at room temp with whole grain tortilla chips!Ģ c. Mix mayo, jalapeno, garlic, green onions, cilantro, lime and cheese together. (You may also boil or grill the corn & then remove from the cob. Add the corn and toss until cooked and well charred. Remove corn from the cob if using fresh corn. Squeeze lime wedges over each piece of corn. Sprinkle with spice mixture, cheese, and cilantro. Take corn off of grill and brush with Greek Yogurt mixture. The corn should brown in places and be cooked through. Grill for approximately 10 minutes, turning often to avoid burning. Spray or brush each ear of corn lightly with olive oil. If using Tajin, you don’t need to add salt and pepper. Set aside.In a small bowl, mix together chili powder and salt and pepper. In a small bowl, mix together Greek yogurt and sour cream. greek yogurt)Ģ tsp chili powder or Tajin (Mexican spice) Suzy Robertson shares great ways to use corn on the cob.ġ/2 c. Since kids actually like to eat this vegetable, serve it the most.
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