A few weeks ago I received a generous package from the folks at OXO. I still remember the sticker on the box and the sudden squeal of excitement—I didn’t care about the time of day or what I was wearing, I just wanted to open it. Inside was a selection of products to test, and on top sat the OXO Corn Peeler.
Since corn is at its peak right now and our weekly farmer’s market run always yields a fresh batch, I put the corn peeler straight to work. If your plan is to grill corn and eat it right off the cob, this tool might not be necessary. But when you want sweet, uniform kernels in a bowl or need them for a recipe, a dedicated corn peeler makes the task faster, safer, and much neater.
The build felt solid in the hand. The non-slip grip gives good control while you work and the blade slices kernels cleanly and consistently. A thoughtful design element is the blade angle, which helps prevent cutting too shallow or too deep, so you’re left with intact kernels and minimal waste. The clear plastic cover protects the blade when the peeler is stored, and being dishwasher safe makes cleanup easy.
Of course, a sharp knife can remove kernels too, but the peeler reduces the risk of accidents and produces even results with less effort. For anyone who prepares corn regularly—whether for salads, salsas, chowders, or frozen storage—the right kitchen tool is a small investment that pays off in efficiency and uniformity.
The Giveaway
Two readers will win an OXO Corn Peeler. Enter in one of two ways: (1) leave a comment on this blog post, or (2) become a fan on Facebook and then leave a comment on the Facebook page wall so I know you entered. The drawing closes on Friday, September 3rd at 8pm PST.
To inspire you, here’s a quick, flavorful recipe you can make with those fresh kernels: grilled corn with feta and lime. It’s simple, bright, and ideal as a side or a component in salads and grain bowls.
Grilled Corn with Feta and Lime
Serves 4
Prep time: 25 minutes
Cook time: 20–25 minutes
Ingredients
• 4 ears of corn, husks on
• 2 tablespoons mayonnaise
• Juice of one lime
• 1/4 teaspoon chili powder (adjust to taste)
• 2 ounces feta cheese, crumbled
• Kosher or coarse salt, to taste
Directions
Heat the grill to high (about 500°F if your grill has a thermometer). Soak the corn, husks and all, in cool water for 10 minutes, turning occasionally to ensure even moisture.
In a small bowl, whisk together the mayonnaise, lime juice, and chili powder; set aside.
Gently peel back the husks without removing them completely and remove as much silk as you can. Brush the mayo mixture evenly over the kernels, then fold the husks back into place as much as possible. Wrap each ear in heavy-duty aluminum foil to keep them moist and prevent flare-ups.
Place the wrapped corn on the grill, cover, and cook for about 20 minutes, turning often so the corn cooks evenly. Remove from the grill, unwrap, and sprinkle crumbled feta over each cob. Finish with a pinch of coarse salt and serve with lime wedges for squeezing.
Tips and variations: For a smoky finish, you can briefly place the unwrapped corn back on the grill for a minute or two to char the kernels slightly after cooking. If you prefer a lighter option, swap Greek yogurt for the mayonnaise and add a touch of honey for a sweet-and-tangy twist. Leftover kernels work beautifully tossed into salads, tacos, or mixed into a warm grain bowl.
Whether you’re testing a new kitchen gadget like the OXO Corn Peeler or looking for fast, seasonal recipes, tools that make simple tasks safer and quicker are worth exploring. Clean cuts, consistent kernels, and less prep time mean more time enjoying summer produce—and that’s a small culinary victory every cook can appreciate.