Sentences with phrase «from cob»

Gently peel back the inner husks just far enough to remove the silk but not to detach the husks from the cob.

Gently peel back the inner layers just far enough to remove the silk without detaching the husks from the cob.

Working collaboratively under the name Somewhere since the mid 90s, their participatory projects range from interactive online worlds to — in summer 2014 — a vast community - built «model village» made from cob (an ancient earth building technique), a commission for the University of Cambridge's North West Cambridge Development.

Clean the corn kernels from the cob with a knife.

Steam corn in a pot for ~ 15 minutes, then remove ears from the cob.

Towards the end of the growing season, I buy extra and cut the kernels from the cob once I've cooked them, then freeze them so we can enjoy them over the fall and winter months.

But when it's paired with fresh corn from the cob, cherry tomatoes, red onion, oregano and basil... swoon.

The easiest way to remove your corn from the cob: Leave the stalk piece attached (if it is still there) and stick it in the center of a bundt pan.

This is the easiest way to remove your corn from the cob.

Meanwhile, slice kernels from cob into a serving bowl.

Pro tip: Get all the delicious juices from the cob by running the back of your knife along each side of the corn.

To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp knife.

Carefully, in a downward motion, slice kernels from the cob and add to a bowl.

So what I do is buy a lot of fresh corn cobs when they're in season, remove the kernels from the cob, and freeze the kernels in a zip log bag until I'm ready to use them.

Remove the kernels from the cob (if using fresh corn).

Slice the roasted corn from the cob and combine with the peppers, shallots, cabbage and then mix in the oil and the juice from the half a lime

For the filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or grape tomatoes 1 ear corn, cut from the cob (about 1 cup) 1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan

With a sharp knife remove corn kernels from cob, preheat saute» pan over high heat, add fresh corn and drizzle olive oil.

Salsa: 1 cup fresh corn kernels cut from a cob or defrosted frozen corn 1 cup chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper

1 medium onion, chopped 6 cloves garlic, chopped 3 tablespoons butter 1 jalapeño chile, stem and seeds removed, minced 1 large chayote, peeled and chopped 1 cup corn, either cut from the cob or frozen Chopped fresh cilantro

If grilling the corn (you can slice the kernels from the cob and use raw if you prefer), brush the cob with olive oil and season with salt and pepper.

Then, using a sharp knife, cut downwards to release the kernels from the cob.

Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob.

This recipe calls for raw corn cut fresh from the cob.

I had some corn from the cob, so I sliced that off, sauteed some onions and garlic with a crunch of salt and pepper from the grindern and threw in bell pepper to the nix, as well as the fresh steamed corn.

Fresh from the cob is best — it's so sweet and crunchy!

When the grilled food has cooled, remove the kernels from the cob, and slice the asparagus, garlic scape, and chicken.

3 ears corn, kernels cut from cob 5 cloves of garlic, minced 4 tablespoons butter, divided 1 can of creamed corn 3 — 4 cups chicken or vegetable stock 1 — 2 cups milk Cooked, crumbled bacon

Cut the corn away from the cob using a sharp knife and place the corn in a medium sized bowl.

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.

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.

Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup yellow onion, thinly sliced 1 cup red bell pepper, thinly sliced 2 cloves garlic, finely chopped 2... Continue Reading →

Shuck the corn from the cob or measure out 1 cup of frozen corn.

Once corn is cool enough to handle remove kernels from the cob and add to the bowl.

Tip: To remove the kernels from a cob, hold the ear by the pointy end and stand the flat end in a large bowl.

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste

For fritters 1 pound zucchini (about 2 medium zucchini), trimmed and grated 1/2 teaspoon kosher salt 1 ear corn, shucked, kernels removed from cob 2 ounces Parmesan cheese, grated 3 tablespoons all - purpose flour 1 egg 1/4 teaspoon black pepper 1 teaspoon olive oil

If you were using fresh Summer corn cut right from the cob, then I would agree, the sugar would be unnecessary.

If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.

it shouldn't be this complicated... the jist of it is here... saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of olive oil... what a waste!

Extract the «milk» from the cob with a grater and use in the ice cream custard base.

Sold as a popular street food at train stations, markets and popular gathering places, choclo offers a childlike delight as you pluck the kernels from the cob and pop them into your mouth.

Remove corn from the water and once it's cooled enough to touch, use a sharp knife to cut the corn from the cob.

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

Carefully run knife down corn to remove kernels from cob.

The «cream» is achieved by cutting only the tops of the corn kernels from the cob, and then scraping the cob hard to free the remaining corn bits and milky juices.)

Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.

Substitute the grilled corn (removed from the cob) one - to - one for the amount of corn below.

Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded

Cut corn kernels from cob.