Much as I might love to sink my teeth into a tender cob of corn, I like it even better sheared from the cob and made into a summer salad. But the process of stripping corn from cobs often results in a colossal mess. Never again. Here’s a tip for how to cut corn off the cob I picked up from Cooking Light that keeps your mess to a minimum.
2. Invert the tip of a shucked ear of corn into the center of the pan.
3. Hold the ear firmly at the top, and run a knife down the side to shear off the kernels. I prefer a serrated edge knife for this.
4. Work your way around the cob, allowing the cake pan to collect the kernels as they drop.
As to how to use that sweet corn? You might like
Corn and Avocado Salad with Quick Pickled Onions
