Boil whole corn cobs for 4-5 minutes.

Drain and place straight in an ice bath to stop any further cooking and cool the corn cobs down. Drain and pat dry, then cut the kernels off easily in slabs. Refrigerate until ready to use.

Here are some recipes you could use these in: –

Chunky Corn with Creamed Corn Purée

Corn & Feta Side Salad

Mexican Style Corn Salad

Pumpkin, Chorizo & Corn Salad

Fruity Quinoa Salad with Spiced Nut Topping

Moroccan Lamb with Quinoa Salad & Peach Chutney