Place the hot ears of
corn on a cutting board.
Lay
the corn on a cutting board and slice the kernels off the cob using broad strokes of a chef's knife.
Not exact matches
For a modern twist
on the traditional slow cooker
corned beef + cabbage dinner loaded
on the plate try this take placed
on platter or rustic
cutting board.
Slice the
corned beef and cabbage into thin slices, place them
on a
cutting board and serve with a selection of mustards for variety.
I simple hold the ear of
corn upright with the base of it resting
on the bottom of the
cutting board and use your knife to
cut down.
To
cut the kernels from the cob, stand the
corn ear up
on a
cutting board and
cut down the rows, turning as you work.
Use a sharp knife with a thin blade to slice the
corn kernels from the cob; for best results (and to prevent kernels from taking flight), slice a few rows off an ear, lay it flat
on the
cutting board, then slice off the remaining
corn.
You'll need 15 - 16 gluten - free
corn tortillas which I laid out a few at a time
on a
cutting board then filled with a few Tablespoons of the shredded chicken, a spoonful of sauce, and a sprinkling of shredded Mexican - Blend cheese.
You'll need 15 - 16 gluten - free
corn tortillas which I laid out a few at a time
on a
cutting board then filled with a few Tablespoons of the shredded chicken, a spoonful of sauce, and a sprinkling of shredded Mexican - Blend cheese.
Dishes include the Jumbo Perogie with caramelised onions and truffles, Rustic Country Style Pork Paté
on a wooden
cutting board and a warm nacho dip layered in a cast iron skillet served with fresh
corn tortilla chips.