How to cut corn kernels off the cob walks you through the steps to get from corn on the cob to sweet corn kernels. You can use the corn in sautés, soups and salads! It’s so sweet and tender you’ll want to prep extra and freeze it to remind you of summer the whole year round.
You see heaps of amazing, sweet summer corn in the store or at the vegetable stand, and you instantly start craving corn on the cob. But after you’ve made that a few times and you’ve run out of dental floss, you start thinking, how do you get those delicious kernels off the cob? Just two bowls and a serrated knife will do the trick.
First things first, you’ll shuck the corn and get as many of the little silk threads off as possible. Rinse the corn (this will also help to remove some more of those pesky silks) and pat it dry. Now you want to make sure you have a nice stable base while you’re cutting the kernels off. Take your serrated knife and, while holding firmly to the middle of the cob, cut the bottom off. You just want to cut enough to get rid of the knob, but not so much that you lose a lot of kernels.
Next place a small bowl upside down inside of another, larger bowl.
Now that you’ve made a nice, flat bottom on the cob, you can easily stand it on top of the small bowl. While holding on to the very top with your fingertips, slice down the length of the cob. Give the cob a little turn and slice off more corn. Keep turning and slicing until you’ve got all the kernels off.
You’ll see as you’re slicing, that the kernels will fall off right into the large bowl instead of all over your counter! Some people also use a bundt pan to do this, which is brilliant, but I think a wider bowl catches more of the kernels. But maybe I’m more aggressive with my kernel cutting than others are.
Before you know it, you’ll have a bowl full of the freshest, sweetest corn! Honestly, you’ve probably had so much fun learning how to cut the corn kernels off the cob that you’ll run out to the store and buy more cobs. If that happens, pop the extra corn kernels into a freezer bag and you’ll be ready to go the next time you’re craving fresh corn.
If I can make a suggestion, use a little of your fresh corn in my Grandma’s Corn Chowder with Potatoes and Bacon!