This might seem like a silly and very basic question, but what is your best advice on cutting corn to get the most of the kernals off an ear of corn??
I have seen all sorts of gadgets in the kitchen store, but doubt I need anything more then a good sharp chef’s knife. However, does anyone have any good tips for getting the most of the kernals off? For soup I don’t care and will cut 1/2 then cut down for the rest(it is all going in the blender anyways) but I would like to get better at cutting full kernals off to use in salads, salsas and such.
I just use a very sharp kitchen knife, but how and where you hold the corn cob might make a difference.
I get a big bowl and hold the stalk of corn vertically inside the bowl (the bowl prevents the corn niblets from bouncing away). Then I slice downward from the wide end toward the narrow end ~ and I make sure that I put a good amount of pressure toward the center of the corn cob as I slice. (watch your fingers while you do this – obvious, but still important to be reminded of…) Before each consecutive downward cutting motion I rotate the corn and cut as I did previously until there is nothing left but the center of the cob. Generally I get really good sized whole pieces of corn in this manner.
It may be in the thread that Bluedolphin mentioned but I remember someone saying they had a nail nailed into a board and stuck the cob on that so it didnt move. I tend to start half way down and work my way round before turning it upside down to do the other half.