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Your Best Corn off the Cob

Your Best Corn off the Cob

We have nothing against the cob. But we love working those milky-sweet kernels into everything else too: cheerful salads, refreshing cold soups, charred spicy sides. Strip them before cooking or after (or leave them raw); use a fancy tool or our patented technique -- just give us more ways to get our fix, and let no cob stand in our way.
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