How To Cut Corn Off The Cob
Learn How To Cut Corn Off The Cob without making a mess! This easy guide shows two simple methods using a small bowl inside a large bowl or a Bundt pan to catch every kernel.
Equipment
Ingredients
- Fresh ears of corn
Instructions
Method 1: Small Bowl Inside a Large Bowl
- Place a small bowl upside down inside a larger mixing bowl. The smaller bowl creates a stable platform while the larger bowl catches all of the corn kernels.
- Stand one ear of corn upright on top of the inverted small bowl.
- Using a sharp chef's knife, slice downward from the top of the cob, following its natural curve. Let the kernels fall directly into the larger bowl.
- Rotate the cob and continue slicing until all of the kernels have been removed.
- Repeat with the remaining ears of corn.
Method 2: Bundt Pan Method
- Stand the cob in the center hole of a Bundt pan. The pan catches the kernels! This is a great method too but I know not everyone owns a Bundt pan.
Notes
- Use a very sharp knife for cleaner cuts.
- Don't cut too deeply into the cob, or you'll end up with tough pieces of cob mixed into the kernels.
- Fresh corn is easiest to cut when it's cold from the refrigerator.
- Save the stripped cobs to make homemade corn stock!
- One medium ear of corn yields approximately ¾ to 1 cup of kernels.
- Fresh corn kernels can be refrigerated in an airtight container for up to 4 days or frozen for up to 6 months.