How to Get the Most Out of Your Corn with Ashley Moore | ATK Cooking School

Byamazingfoodstv


Ashley demonstrates how to get the most corn goodness out of your fresh corn.

Sign up for Cooking School:
Buy our winning chef’s knife:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

22 Comments

  5. I blanch my corn, on the cob, for 6 minutes, cool for 6 minutes, and vacuum seal 4 ears per gallon bag and freeze them. I have corn on the cob that has been in the freezer for 2 years and still tastes like it was just picked.

  16. Being a 59 yr old Irish man in rural Kentucky, here is how you can get the most out of fresh corn on the cob, roast the corn in the husk, save the husk for filling like a tamale, beans, rice, meat, etc…if you have a bundt pan stand the corn vertical & cut off the kernels & bundt pan will catch, remove unless you want cream corn, then with top/dull side of knife & apply pressure to rake out the cobs corn milk, remove into a container, boil the cobs in water & the corn oil will come to the top in the fridge
    & skim it off for frying when solidified or reduce the water/corn oil & add a small pkg of flavored or non-flavored pectin to put in fridge & make corn flavor jelly( may have to add sugar), then dried cobs are sat in the sun to dry for shall we say we still have folks with outhouses so I think you know what they are used for, we waste nothing

  17. I know some folks are going to say the "timing " of this episode is wrong. After all it's early March, not much corn being harvested or even growing this time of year,right. However I believe this is in fact the time to discuss this and it's simple. It's time to think about how much those of us who can plant corn consider more ways to preserve it so as to plan for more corn in the feilds. For me,this episode just doubled how much I'm planting this year. I really liked the suggestions. Considering how much " farm to table " talk has been popular in recent years and how there's a lot of folks joining the homesteading community, I would like to see ATK join in and occasionally go to a farm to embrace that movement. I'm not saying they should become a gardening channel. But show what's going to be popular this year in the gardens how to prepare those foods. Give it a thought.

  18. Of course, a Southerner would already have a corn cutter. It’s a kitchen tool that cuts the corn off the cob and scrapes it to get all the milk out. You can set it to just just cut the tops off or to cut right at the cob. Best used to make Fried Corn which is really the Southern version of creamed corn made with a ton of butter. If you use fresh white sweet corn the corn sugar hasn’t turned to starch and during the process it caramelizes and it’s like eating corn candy. It can’t be beat.

Leave a Reply