Clean, efficient kernel removal techniques
Removing kernels neatly makes prep faster and prevents waste. Use the method that fits your tools and comfort level.
Basic countertop method:
- Trim a small slice off one end so the ear stands upright on a cutting board.
- Hold the top, and run a sharp knife down the length of the cob, cutting close to the base to remove whole rows of kernels. Rotate and repeat until kernels are removed.
Bowl-over-bowl trick:
- Place a sturdy mixing bowl upside down inside a larger bowl to create a cradle; lay the ear crosswise and cut downward so kernels fall into the bowl. Catching kernels this way minimizes mess.
Tools and tips:
- Use a long, sharp chef’s knife or a corn stripper attachment for speed.
- For purées or creamed corn, scrape the cobs after cutting to extract the milky pulp left in the cob.
- Tip: cut away from your body and keep fingers clear of the blade path.
Avoid sawing motions; steady downward strokes yield cleaner removal and less damage to kernels.