If corn on the cob doesn’t suit the menu, or you’d simply like to add corn (fresh, sautéed, or steamed) to salads and other dishes, here’s how to get it off the cob:
- Remove husks and silk from fresh ears.
- Trim off pointed tip and stand flat end in a wide, shallow bowl, on a cutting board or plate, or in the center hole of a bundt pan or angel cake pan (the corn falls right into the pan!).
- Hold stem end and cut downward through two or three rows of kernels at a time with a sturdy, sharp knife or corn-removal tool. NOTE: don’t try to cut too deep—just about 1/2 or 2/3 of the kernel.
- Repeat until all kernels are removed.
- Use raw, steam until tender, or sauté in a little butter for 2–3 minutes. Voilí !