May 28, 2019 | Posted in:Cooking, Recipes

OXO Corn Prep Peeler

Mexican Street Corn is all the rage these days and I love it. I usually order Esquites when I’m out to avoid the messiness, Esquites is Mexican Street Corn off of the cob. Think of Esquites as a warm Mexican Street Corn salad that gives you all of the Mexican Street Corn flavors you want without the mess.

Frankly, after trying every method to get corn kernels quickly and easily the cob- my teeth have remained the safest way for me.

Until now.

I was invited to try the new OXO Corn Prep Peeler and I’m in love. So much so that I’ve made OXO’s recipe for Esquites several times over the last few days. You can have fresh corn kernels off the cob, in the pan, and on your plate in under 10 minutes.

Easy Esquites! OXO Corn Prep Peeler

I videoed my first attempt with the OXO Corn Prep Peeler and clocked in at 1 minute and 21 seconds to remove the kernels from five cobs! Better yet, I remained unscathed and with all ten fingers.

I didn’t need to dig out a bundt pan or worry about my large chef’s knife slipping. The process was super quick, super easy and the peeler takes up minimal drawer space. OXO used the same Japanese stainless blades as my beloved OXO Swivel Peeler, which I’ve had forever. Of course, the OXO Corn Prep Peeler is dishwasher safe making clean up as quick and easy as my corn prep!Japanese stainless steel blades on OXO Corn Prep Peeler

The specially designed Corn Prep Peeler blade quickly (and did I mention safely) zips through ears of corn and works on fresh and cooked corn. I’m testing it out on cooked corn next and will happily report back on my progress.

We enjoyed the OXO Recipe for Esquites so much that I was inspired to put a grilling spin on it for the summer grilling season.

Easy Esquites! 10 minutes from cob to plate using the new OXO Corn Prep Peeler

Quick & Easy Esquites Street Corn Bar

Ingredients

4-6 ears corn, shucked
2 tablespoon EVOO or vegetable oil
1 jalapeño pepper, halved
1 lime, halved
2 tablespoons mayonnaise
1/2 cup crumbled cotija cheese or queso fresco
1/2 bunch (1/4 cup) cilantro leaves, torn. Leaves for topping (optional)
1 tsp Tajin Clasico Seasoning
Salt and pepper to taste
Tajin Clasico Seasoning for garnish

Directions

Use the OXO Corn Prep Peeler to easily shave the kernels off of the corn cob. Set aside.

In a large nonstick fry pan (or cast iron skillet) over medium-high heat on the stovetop or grill, add the oil and heat the pan until oil shimmers. Add the halved jalapeño pepper and lime cut side down. Cook until jalapeño pepper has good color and is cooked through. The cut side of the lime should have a nice grilled color, but will not be cooked through. Remove the jalapeño and lime from pan with tongs and place on a cutting board to cool. Note: There should still be plenty oil in the pan, which is now flavored with jalapeño to give an extra kick to your corn! If you prefer things on the mild side, wipe down the pan with a paper towel and add a tablespoon of oil to the pan.

Add corn kernels to the jalapeño seasoned oil in the warm pan and cook in an even layer, without stirring. Kernels may pop! Cook until kernels are slightly browned- about 3 to 4 minutes. Stir corn and repeat the process for another 3 to 4 minutes.

Remove pan from heat and transfer the corn to a medium-sized bowl. Zest one half of the grilled lime and add to the bowl. Juice the zested half lime over the corn. Cut the remaining grilled lime-half into wedges and set aside.

Stir the mayonnaise into the corn along with one teaspoon of Tajin and half of the cotija cheese. Add salt and pepper to taste.

Mince the grilled jalapeño, removing seeds prior to mincing if the pepper is too spicy.

Now it’s time to set up a toppings bar to customize the Esquites to your taste! In small bowls or on a butcher block, pile torn cilantro, minced jalapeño, remaining Cojita cheese and lime wedges.

OXO Corn Prep Peeler Esquites topped street tacos

Enjoy either Esquites recipe at your next BBQ and be sure to reserve any leftovers for a delicious taco topping as I did. I shredded up a store-bought rotisserie chicken, dressed it with a squeeze of lime then topped the chicken with the leftover Esquites, remaining cotija cheese and cilantro. Who doesn’t love an easy Taco Tuesday to kick off the week! Thanks, OXO!

You can check out more on Instagram, Instagram Stories, Facebook and Twitter. DM me to let me know if you are excited about this game-changing kitchen tool for corn lovers!

The OXO Prep Peelers were provided for my use, as always all opinions are my own!

Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!

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