Fresh corn is one of summer's greatest treats—but cutting kernels off the cob can quickly turn your kitchen into a mess. This simple Test Kitchen trick makes the job faster, easier, and much cleaner using a tool you probably already have.
The Bundt Pan Trick That Keeps Corn Kernels Contained
After shucking the corn, stand the cob upright on the center tube of a Bundt pan or angel food cake pan. Holding the cob steady, use a chef's knife to slice downward from the top of the cob to the bottom, cutting between the kernels and the cob. The center tube holds the cob upright while the deep sides catch the kernels as they fall, reducing cleanup and making it easier to cut safely.
Don't Have a Bundt Pan? Try This Instead
You may get a few stray kernels, but it’s another great way to get the job done.
Lay the cob flat on a cutting board and slice the kernels from one side. Rotate the cob so the flat side rests on the board and cut the kernels off the second side. Continue rotating the cob and cutting until all the kernels have been removed.
Don't Toss the Corncobs
Don't throw away the cobs. Simmer them with onion, celery, and herbs to make a lightly sweet corn stock that's perfect for chowders and risotto. And eat your fresh corn within a day or two because the sugars start converting to starch as soon as it’s harvested.
Now that you've got a bowl full of fresh corn, put it to good use in one of our favorite summer corn recipes.
