Easy Southwest Corn Sheaths

My favorite way of eating corn is when I insert my knife deeply into the cooked cob, then slide the blade down, so that the corn is removed from the cob in a long sheaths, instead of individual kernels. Sometimes the cob obliges (esp. at this time of the year, when corn is juicy and tender), and sometimes it doesn’t; the kernels rain down in secular pellets.

Corn sheaths also make pretty garnishes when resting atop a salad of which corn is an ingredient. I had Southwest seasonings on hand, but use whatever spices you need to use up in your pantry.

Recipe: Easy Southwest Corn Sheaths


  • 2-3 large ears of corn with big kernels
  • 1 tablespoon butter, optional
  • Several pinches Southwest seasoning mixture
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped red onion
  • Lime juice


  1. Boil corn until tender In a big pot of salted water. Drain in a colander, and when cool enough to handle. dig a sharp knife into tip of corn and press down the cob so that the corn comes off in a sheath.
  2. Top sheath with butter, if using, and season with kosher salt, freshly ground pepper, butter (if using), seasoning mix, cilantro and red onion. Pass the lime wedges.

Number of servings (yield): 4

Time: 15 minutes

Copyright © Peggy Lampman’s dinnerFeed.

Tagged: , , , ,
More Recipes Filed Under "All Hot Sides"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *