The Food Lab: Better Home Cooking Through Science

off the husk and silk and discard. Hold the cob in one
hand and rest the end on the bottom of a large bowl. Hold
your knife against the top of the ear, then cut downward,
slicing the kernels as close to the cob as possible. They
should fall neatly into the bowl. Repeat with the remaining
kernels, rotating the cob as you go. Save the cobs if you
want to extract their milk and make stock (see The Best
Corn Chowder, here).