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Cutting corn off the cob

I read somewhere here a hint for cutting corn off the cob. (I can't find it now) Use a angel food cake pan and prop the ears on the center. Use an electric knife to cut the kernels off. The pan catches most of the kernels. There is very little overspill. I modified it a bit, I put a custard cup upside down on the stem to protect the pan and knife. I used the back of a table knife to scrape the milk out of the cob. I just finished 20 ears in about 20 minutes,not including shucking and washing. Thanks so much for the hint, whoever posted it!

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  1. That's a great idea, although I don't own an electric knife (and it sounds like it's not necessary since you were successful).

    1. I bought a very efficient little device by OXO, the proverbial 'kitchen gadget' company, last year; It looks mostly like a computer mouse. where the area is that your hand goes around to 'move the mouse' is where the kernels collect. Up front, there area a series of small teeth that pull of the kernels.

      You just whiz down the cob with the little device, and all the corn kernels, juice, etc. gathers in the inside of the little device. Need to empty it about every 1/2 cob into a bowl with these-days perfect corn with all the juice and creamy stuff - just put that aside in a bowl and keep pulling down. NO muss, no fuss, no spray. Just corn--off-the-cob. Easy, perfect.

      Just letting you know. I LOVE it!


      3 Replies
      1. re: gingershelley

        I thought about buying one, but too much trouble for using on a lot of ears. My electiric knife is used around here for lots of jobs.

        1. re: gingershelley

          It's true. The OXO corn thingy is fantastic.

          1. re: gingershelley

            Add my vote for this thingy. When I decob the corn with a knife, electric or otherwise, corn goes everywhere. This OXO device; holds quite a bit of corn and empties easily. I'm not much of single-use gadget person, but this one is a keeper.

            I like it so much I was going to start a thread extolling its virtues.

          2. I'm embarrassed to say that I put up with flying kernels for years before some one told me to lay the ear down on its side to cut them off instead of holding it vertically. :>P

            2 Replies
            1. re: sandylc

              My trick too - I lose very little and I don't have anything extra to wash!

              1. re: sandylc

                Proud to say that I figured this out on my own. Just rotate the cob on the cutting board as you cut off the kernels

              2. Watch Jacques Pepin demonstrating that the correct way is to hold the chef's knife at an angle, so that the beginning of the cut is with the tip end but as you slide the knife along, you move it so that by the other end of the ear, you are cutting with the wide end of the blade. If memory serves, he cuts toward himself. For sure, there's no airborne corn.

                1 Reply
                1. re: greygarious

                  I realized hours later that if you are cutting toward yourself, you have to start with the tang end of the blade, not the tip.

                2. I used to cut the corn on a cutting board and then I saw this. I tried with with about 25 corn cobs for a corn salad and lost very few kernals.


                  1 Reply
                  1. re: valerie

                    I love this method too, works like a dream.

                  2. I just put a big stainless mixing bowl down into the sink to cut into and hold the corn in my hand.
                    If I have a lot to do, like for freezing, I blanch it first which makes it cut off a little easier

                    1. The last time I had to cut corn from the cob, I used my v-slicer, set to 1/4". MUCH easier than using a knife.

                      2 Replies
                      1. re: ricepad

                        There's gonna be a bruise on my forehead from the DUH moment I had over v-slicer!! A little OT, but still on corn. If you're gonna cut it off the cob... cook first, or cut off raw?

                        1. re: kseiverd

                          Up until this year, I cut the corn raw. Since I learned about it, tho, I've tried the 'microwave in the husk' trick for easier shucking (twice in the last couple of weeks), so the corn is sort of parcooked in the microwave.

                      2. I don't understand how the custard cup on the stem part works?

                        2 Replies
                        1. re: sydthekyd

                          Turn the cup upside down on the angel food pan stem as a protection for the pan and the knife as you cut.

                          1. re: sydthekyd

                            The way I interpret it, the upside-down custard cup is sort of like a nose cone for the pan's tube, deflecting the knife a bit and preventing it from scratching the pan's finish.

                          2. very cool Randy....I will pass it along to my bestie who helps her cousin cut up the leftovers from her market garden.

                            1. Alton Brown shows how - no tube pan or electricity involved. Beginning at 8:37.


                              1. My technique is similar to some mentioned above. I use my large cutting board that's always on my counter, and a large knife. I tilt the corn at about a 45 degree angle and cut the down side and by and large, the kernals don't stray too far.
                                For me, a couple wayward kernals can be scooped up and it beats another gadget or pulling out my mandoline, or worse, balancing the corn on a custard cup with one hand, while wielding a very sharp knife with the other.

                                1. I use two methods. One is to lay the cob on the cutting board and to slice off the four sides and then use the back of the knife to scrape off the residual and milk. The other is to stand the cob in a large bowl and slice down. This only saves me from having to transfer the kernels to the bowl. Do a better job on the board.

                                  1. I stand the ears up in my lobster pot and it catches all the flyer kernels as I cut them off. With the high price of lobster in Florida, my pot is rarely put to use for its intended purpose. When I'm making my shrimp, corn, and poblano soup, I briefly boil the cobs in my stock to draw out the extra flavor in them.

                                    1 Reply
                                    1. re: Veggo

                                      Yup, those cobs have a lot of flavor