Jeni Wright, Eric Treuille, Le Cordon Bleu

Cobs and Kernels

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Sweetcorn can be boiled or barbecued “on the cob”, in which case only the husks and silks are removed, or the kernels can be stripped off and cooked separately.
  1. To husk the corn, grasp the leaves and pull them firmly back and off the cob.

  2. Pull off the silk. The corn is now ready for cooking whole “on the cob”.

  3. To strip the kernels, hold the cob stalk-end down. Cut down in smooth strokes.

© 1996 All rights reserved. Published by Le Cordon Bleu.