HOW TO
REMOVE CORN KERNELS
Stand one end of the cob on a cutting board. Starting at the top, run a sharp knife down the cob, cutting deeply to remove whole kernels. One medium cob yields 1/3 to 1/2 cup kernels.
This easy dish has tender corn paired with the crunch of water chestnuts, red peppers and carrots.
—GLENDA WATTS CHARLESTON, IL
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
1/4 cup chopped carrot
1 tablespoon olive oil
2 3/4 cups fresh or frozen corn, thawed
1/4 cup chopped water chestnuts
1/4 cup chopped sweet red pepper
1 teaspoon dried parsley flakes
In a large skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, red pepper and parsley; heat through.
HOW TO
REMOVE CORN KERNELS
Stand one end of the cob on a cutting board. Starting at the top, run a sharp knife down the cob, cutting deeply to remove whole kernels. One medium cob yields 1/3 to 1/2 cup kernels.