Corn on the cob is a great summer eating treat. Yet even the
most ardent corn-lover can wary of yet another cob to gnaw upon.
Mix things up by taking the kernels off the cob. Turn your
results into salads, soups, fritters, and cakes (see recipes
below). To cut kernels from the cob: Hold the stem end of the
husked ear of corn and rest the tip of the ear on the bottom of
a very large bowl. Use a sharp paring knife to cut off corn
kernels and let them fall into the bowl. Be careful to cut just
the kernels and not include any of the tough, inedible cob.
(Better, in fact, to leave some kernel behind than to include
some cob!) Continue cutting around the ear to remove all
kernels. Cutting the kernels into a bowl makes much less mess of
splattering corn "milk" and makes it easier to hold the ear at
an angle that allows you to cut down around the ear safely.