-Before cooking whole cobs, snapp off the stem (or keep to use as a handle), strip off the husk and pull off the silk. Remove any remaining silk strands with a vegetable brush.
-To remove kernals from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ears (away from the body) with a sharp knife, several rows at a time. Three medium ears equal about 1 cup kernels.
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