August is corn on the cob season, and while I love corn on the cob, sometimes you need a good way to cut corn off the cob.
I mean, other than slathering corn with butter, keeping it on the cob is kind of limiting -- especially when fresh corn is in season and I want to eat it every single day.
Cutting corn off the cob is such a pain, though, and can be so messy, especially on top of the mess made from shucking. It may sound lazy, but I know you busy cooks feel me. If I'm right, you need this trick. This right here is the best way to cut corn off the cob without making a mess, and will change your life.
[Enter explosion emoji + corn cob emoji.]
Or at least it will change the way you cut your corn kernels off the cob.
There are tricks for shucking corn without a mess, too, though none have worked all that great for me. (Has one worked well for you? Tell us!) I find that the best way is to pull the top of the husk away from the cob just enough to grab it along with the whole silk tassel. Then, while holding the bottom with your other hand, pull the husk and silk down in one firm tug.
Don't trim the stalk at the bottom: We need that in the next step.
Once the cob is peeled, stick the bottom of the stalk through the center hole of the bundt pan. It should balance there, with the all of the kernels exposed.
Use one hand to hold the cob at the top to keep it steady, and run the knife down the sides at an angle, slicing off the corn kernels right into the pan.
Watch the kernels conveniently collect in the bundt pan instead of all over your counter and floors. Yay! Now you can use them in so, so many ways, starting with these fabulous corn salad recipes.
And don't throw away those cobs either! Instead, go no-waste and use them to make this very simple corn stock recipe in your stockpot. Don't worry: The recipe comes with plenty of ways to use corn stock too.
Related: How to boil corn on the cob perfectly.
The best way to cut corn off the cob without mess
1. Get your tools.
You don't need much for this technique: Just a sharp chef's knife—I suggest that you use a good 8"-12" chef's knife (this one is super affordable) —and a bundt pan. That's right: a bundt pan! Most of us have one and hardly ever take it out of the cupboard. Here's your chance to finally make good use of it more than once a year.2. Shuck it.
There are tricks for shucking corn without a mess, too, though none have worked all that great for me. (Has one worked well for you? Tell us!) I find that the best way is to pull the top of the husk away from the cob just enough to grab it along with the whole silk tassel. Then, while holding the bottom with your other hand, pull the husk and silk down in one firm tug.
Don't trim the stalk at the bottom: We need that in the next step.
3. Use the bundt hole as an anchor
Once the cob is peeled, stick the bottom of the stalk through the center hole of the bundt pan. It should balance there, with the all of the kernels exposed.
Related: 7 sweet corn salad recipe that celebrate the best of summer.
4. Start cutting.
Use one hand to hold the cob at the top to keep it steady, and run the knife down the sides at an angle, slicing off the corn kernels right into the pan.
5. Collect those delicious corn kernels.
Watch the kernels conveniently collect in the bundt pan instead of all over your counter and floors. Yay! Now you can use them in so, so many ways, starting with these fabulous corn salad recipes.
And don't throw away those cobs either! Instead, go no-waste and use them to make this very simple corn stock recipe in your stockpot. Don't worry: The recipe comes with plenty of ways to use corn stock too.
