Corn Cob Cutter

I have had one of these in my kitchen for quite a while now. I thought it was a pretty cool tool, it would just zip the kernels right off the cob. Easy, right?

Wrong...

For a couple reasons. First, I like corn on the cob just the way it is, no need to remove it from the cob prior to eating. And B, on the occasions I have tried to use it, the corn is too big. Today for example - I stopped at a roadside stand (Ok, it wasn't really on the side of the road, it was in the parking lot of Westen Bowl) and bought some fresh corn, tomatoes, and a yellow zuchinni for a dinner idea. After shucking and steaming the corn, the cob cutter just wasn't up to the task. My trusty santoku was more than adequate though.

It not only made short work of decompiling the kernels (nerd alert), it also chopped three tomatoes and chiffoned some fresh basil. These all got tossed into a bowl with about 3 Tbs of olive oil, 1/4 cup of fresh lime juice, some zest from the lime, and a 15oz can of drained and rinsed chickpeas.

While that tasty mixture was being assembled, a box of whole-wheat spaghetti was busy boiling in anticipation of the tasty sauce.

An interjection: Carol is not used to pasta not being smothered in a red sauce. She looked at what I was making, and asked if I was going to add anything else to it while pointing at the can of tomato paste in the open cabinet. I said nope, this is the sauce right here. She looked a little leery, but she trusts my kitchen skills :)

When the pasta was done, I tossed in the de-cobbed corn to heat it just a little more, then drained it all. Back into the pot it went along with the sauce. A couple good stirs and it was good to go.

Yeah, it was good. Pretty dang good. Carol had seconds...

And to cap it off, fresh, seeded watermelon. Not that unseeded, tasteless crap. Real watermelom has seeds.