We’re smack dab in the middle of corn season, and we couldn’t be happier. It’s a glorious time of juicy, honey-colored ears that are so flavorful, you can eat them straight off the stalk. Of course, as much as we enjoy simple grilled or boiled cobs, corn also shines in everything from sweet-savory soups and crunchy salads to fluffy muffins and creamy pudding. And for the speediest, easiest way to remove those kernels, you need a corn peeler.
Sure, you can use a sharp chef’s knife—but it’s no easy task to keep kernels from jumping off your cutting board and corn juice squirting everywhere. Instead, the Kuhn Rikon Corn Zipper is specially designed to cleanly strip kernels from the cob in seconds. Its serrated stainless steel teeth slide between kernels and cob, removing multiple rows of corn at once, and are strong enough to work on both cooked and raw cobs.
To buy: $16 (originally $18); amazon.com
In addition to cutting down on the time and mess of removing corn off the cob, the tool is safer than using a knife. Its plastic handle is easy to grip, and the peeler comes with a sheath to protect its sharp blade (and your hands) when not in use. You can even toss it in the dishwasher for fuss-free cleaning.
The Kuhn Rikon Corn Zipper is an Amazon favorite and has an impressive 4.5-star rating with more than 700 reviews. People rave about how sturdy and easy it is to use the tool, especially when working through a bumper crop of corn.
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“I had to shuck and prepare over a hundred ears of corn for canning and this little marvel made short work of the task,” one wrote. “I have never had such an easy time of preparing corn for canning in my life! The last ear of corn (number 104!) was as easy as the first.”
Another added, “The cutter slides through the corn like a hot knife through butter—no catching, no slipping, no gouging—just a smooth cut.”
And priced at just $16, it’s an affordable tool to add to your kitchen. Head to Amazon to get your own Kuhn Rikon Corn Zipper to make the most of sweet, juicy corn season.
This story originally appeared on Food & Wine.
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