How to turn ripe corn into grains

Mature corn can be quickly peeled by hand or with the assistance of tools. When manually peeling, fix the cooked corn upright, use a knife to cut a row of corn kernels longitudinally along the corn cob, and then use your thumb to push horizontally from the cut to make the corn kernels fall off in rows. This method is suitable for small-scale processing, and attention should be paid to uniform force during operation to avoid damage to the corn kernels. If the corn is older, you can first cut it in half and peel it in reverse from the cross-section to save effort.

Tool Assistance: It is recommended to use a corn huller. Insert one end of cooked corn into the tool groove and rotate the corn to scrape off the particles with the blade. Metal material strippers have higher efficiency, but the speed needs to be controlled to prevent splashing. The electric granulator is suitable for large-scale processing, separating particles through the principle of drum extrusion. Before use, it is necessary to confirm that the corn has been cooled to room temperature to avoid high temperatures causing the machine to stall. The peeled corn kernels can be refrigerated for 3 days or frozen for 1 month. It is recommended to seal them after packaging to avoid frosting. Rinse with clean water before cooking to remove residual corn cobs, and blanch in boiling water for 30 seconds to enhance sweetness. Corn kernels are suitable for making salad, Fried Rice or soup, and can be used with eggs and diced carrots to increase nutritional density. It is recommended to extend the stewing time appropriately for the elderly and children to promote digestion and absorption. If long-term storage is required, it can be steamed for 5 minutes before freezing to maintain the integrity of the particles.