Sweet corn is an absolute staple for summer. There are so many ways to cook sweet corn—grill it, roast it, boil it or air-fry it, the list goes on. And while corn on the cob is my preferred method of consumption, sometimes a fresh corn salad calls for individual kernels. I thought I knew how to cut corn off the cob, but it turns out there’s a better way.
Ina Garten has the best tricks up her sleeve for occasions like this. Here’s how the Barefoot Contessa removes corn kernels!
How to Cut Corn Off the Cob
Ina Garten always knows what’s best for us. She’s shown us how to cut cauliflower mess-free and how to make a perfect oven-roasted chicken. Now she’s here to show us how to cut corn off the cob and help us with all our summer sweet corn needs.
If you’ve ever tried to cut corn off the cob, you know it can get everywhere in your kitchen. It almost feels like you’re losing more than you’re keeping. But don’t worry, Ina’s got a system for that.
What You’ll Need
Directions
- Place your clean kitchen towel on the counter.
- Cut off the rounded end of your corn so it sits flat on the counter.
- Drag your sharp kitchen knife down each side of the corn.
- Gather your corn kernels into the center of the kitchen towel.
- Pour the kernels from the towel into a bowl.
The towel not only keeps your corn together for easy portability, but it also keeps kernels from jumping every which way. The fabric is soft enough to cushion the blow of any rogue pieces that wish to scatter across the counter—it’s genius. You’ll be making fresh corn recipes all summer long with Ina’s trick!
Ways to Enjoy Fresh Sweet Corn
Pesto Corn Salad with ShrimpThis recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Corn QuesadillasMy cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Tomato and Corn Cheesy Pastry BitesLocal veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Grilled Chicken and Mango SkewersThe inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Ricotta, Tomato & Corn PastaI love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Buttery-Onion Corn on the CobMy mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! —Lisa Denson, Decatur, Alabama
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Jalapeno Popper Mexican Street CornOne of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Fresh Corn and Tomato FettuccineThis recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Editors Tip: There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—to keep your corn fresh,
check here how to freeze corn so your harvest (or purchase from the farmer's market) will last long after peak season.
Southern Cornbread SaladTo feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Fresh from the Garden WrapsWe moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Baked Sweet Corn CroquettesThese delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Summertime Tomato SaladMy crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Grilled Corn in the HuskIf you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.
—Nancy Zimmerman, Cape May Court House, New Jersey
Chip-Crusted Grilled CornFor my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Grilled Corn MedleyWho knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Zucchini & Sweet Corn SouffleAs novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Summer Orzo SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Slow-Cooked Cajun CornMy husband loves corn on the cob, and I love this slow-cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Lyons, Kansas
Elote CornElote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Jalapeno Buttermilk CornbreadIf you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
Grilled Spicy Corn on the CobDuring a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Grilled Tomato with Fresh CornGrilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Shrimp & Corn Stir-FryI make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
Freezer Sweet CornPeople ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Corn Fritter Waffles with Spicy Maple SyrupMy family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Summertime Tomato SaladMy crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Zippy Chicken and Corn ChowderGently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Sauteed Corn with CheddarMy husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Fresh Spinach Tamale PieI got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Smoky Grilled Corn on the CobWe love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Fresh Corn FettuccineI really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Grilled Corn Hummus TostadasThis recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
Mexican Street Corn BakeWe discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Spicy Corn KabobsCorn on the cob becomes a tangy delight when grilled, dotted with sour cream and cheese, and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Garlic Corn on the CobIt makes the flavor of the corn really pop!
