NO-MESS DEVILED EGGS. When I make deviled eggs, I place the cooked egg yolks into a large zip-type bag, along with the rest of the filling ingredients. I then knead the mixture with my hands to combine (the kids love doing that part because it feels funny). I carefully snip the bottom corner off the bag and pipe the filling into the egg whites. Toss the bag and cleanup is complete.
MICROWAVE CORN ON THE COB. This sweet corn trick allows you to cook fresh corn in the husk in the microwave. Cut through the husk right up to — not through — the cob at the stem end (where the ear was attached to the stalk) and all the way around. Microwave on high for three minutes per ear. Example: If you have two ears, microwave for six minutes. Remove from the microwave carefully, and then pull the corn right out of the husks. No muss, no hairy corn silk!
CORN OFF THE COB. I use a Bundt pan to slice corn kernels off the cob. Place the pointy end of the cob on the center hole of the pan (with the open part of the pan facing up) and gently slice downward. The Bundt pan does double duty as a stand and kernel collector.
INSTANT POT CORN ON THE COB. Preparing fresh corn on the cob is quick and easy in an Instant Pot. Pour 1 cup cold water in the pressure cooker. Set the trivet in place, and then place 4 ears of shucked and cleaned fresh corn on the cob on the trivet. Close the lid, and cook on High Pressure for 2 minutes no matter how many ears you are cooking. Turn off the heat and Quick Release. Open the lid carefully. Serve immediately with butter. Fresh corn on the cob comes out perfect every time.
REMOVE STRAWBERRY HULLS. There’s no need to buy a fancy strawberry huller gadget. Just use an ordinary plastic drinking straw to hull strawberries. Wash the berry, and then push the straw up through the bottom of the berry until it breaks through the top and takes the hull — the white part in the center of the berry — with it. Remove any remaining leaves as necessary. This works really well. It’s fun, too!
STRAWBERRY SAVER. I love strawberries and read with interest the tip about how to keep them from going bad so quickly — separating them from one another. That’s easier said than done in a full fridge. I came up with the perfect solution: egg cartons. Each berry has its own little compartment!