Chopping Corn

Similarly to pretty much any other vegetable, fresh corn is much tastier than canned or frozen corn that you can find at the store. And although cutting kernels from the cob can be a messy task, often resulting in kernels flying around the kitchen and leaving behind their milky juice, it is worth trying.

To begin with, you need to remove the husk and as much of the silk as you can by hand.

To cut off the kernels from the cob, you can use a chef’s knife or a Santoku. 

• Lay an ear of corn on the cutting board. With your guide hand, loft one end to create a 45-degree angle between the ear and the cutting board. 
• Use the knife to cut from the center of the ear downwards towards the cutting board to remove the kernels.
• Use your guide hand to rotate the cob and keep running the knife down the cob until all the kernels are removed.
• Turn the cob upside down and repeat the same process.
• Now turn the knife upside down and, still holding the bob at a 45-degree angle, scrape down the cob to release the milky juice. Use the juice along with the kernels in your preparations.