A few weeks ago, I got a fat package from the lovely people at OXO. (And when I say lovely, I mean killer, fantastic, and all around sensational.) I don’t remember the day or time, what I was wearing…had I even showered yet? Don’t know. Don’t care. I just remember the box had an OXO sticker on it, which immediately triggered a squeal so loud that dogs could hear me from the next county over.
The box included a large amount of products to try out and review. Somebody pinch me.
There, right at the top, was this tool – a Corn Peeler. Since corn is at it’s peak right now, and our weekly trip to the Farmer’s Market includes a batch, I got right to it.
If you’re grilling corn to simply eat it right off the cob (dental floss stand by), clearly there’s no use for this. But, if you’re grilling corn because you want those pretty kernels in a bowl, or need them for a recipe, then this handy dandy tool is, well, handy. And dandy.
It felt sturdy, comfortable in my hand with it’s non-slip grip, and cut the kernels with ease. Also, they designed it so that the blade is positioned at the perfect angle, making sure you can’t cut to shallow or too deep. I like that it’s dishwasher safe, and an added bonus is the clear plastic cover that protects the blade.
Sure, you can just use a knife…and run the risk of cutting yourself. And having uneven kernels. Where’s the fun in that?
Two lucky readers have a chance to win one. And there are two ways to enter: (1) leave a comment on this blog or (2) become a fan on Facebook by clicking the “like” button, then leave a comment on The Wall, so I know that you did.
The drawing closes on Friday, September 3rd at 8pm PST.
To get you in the mood, try this grilled corn with Feta and Lime. Oh me, oh my.
Grilled Corn with Feta and Lime
Prep time: 25 minutes
Cook time: 20-25 minutes
• 4 ears of corn, in husks
• 2 tablespoons mayonnaise
• Juice from one lime
• 1?4 teaspoon chili powder (or to taste)
• 2 ounces feta cheese
• kosher salt to taste
Heat the grill to high (about 500 degrees.) Soak corn in cool water for 10 minute, turning occasionally.
In a small bowl, combine mayonnaise, lime juice, and chili powder; set aside.
Peel back the husks of the corn without removing them completely. Remove as much of the silks as you can. Brush the mayo mixture onto the corn and return husks to as close to their original place as possible. Wrap each husk in heavy duty aluminum foil.
Place on grill, cover and cook, turning often for about 20 minutes. Remove to a serving plate and sprinkle the feta cheese over each cob. Season with coarse salt and serve with lime wedges on the side.
(cooking method adapted, ingredients unchanged, from Sippity Sup!)