Begin by removing the husk and any loose silk strands from an ear of corn.
Snap the ear in half.
Place the cut side of one of the halves on your work surface to steady it and to make it easier to cut off the kernels. Set a tea towel on your work surface to make it easier to transfer the cut corn to a bowl when you’re finished.
With a downward motion, slice the kernels off the cob lengthwise, keeping your knife as close to the cob as you can.
After all the corn has been cut away from the cobs, go back over the cobs using the dull side of the knife to scrape out the bits of corn and milk from the cob.
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