How To Shuck And Cut Corn (Without A Mess!)

Shuck The Corn

1. Use a sharp knife to cut off the stalk end of the corn, about one inch above the last row of kernels.
2. Place the corn, with its husk still on, in the microwave. Microwave on high for about 2 to 4 minutes for one ear of corn. If you're microwaving more than one ear, add 1-2 minutes of cooking time per ear.Carefully remove the corn from the microwave using a kitchen towel or oven mitts, as it will be hot. Let it stand for a minute or two until it's cool enough to handle but still warm.
3. Hold the uncut end of the corn with one hand (use a towel if it's still too hot). With the other hand, gently shake the corn ear and squeeze at the top of the husk (where you cut it).If there are any remaining silk strands, you can easily brush them off with your hands or a clean kitchen towel.

Cut it In Half

1. Choose a large, stable cutting board that won't slip. For extra stability, place a damp paper towel or a non-slip mat under the board.
2. Lay the corn flat on the board to avoid rolling. If you’re cutting whole cobs, use a sharp chef’s knife for better grip and control.
3. Grip the corn firmly with one hand, keeping your fingers away from the blade. Position the knife where you want to cut, then use a gentle sawing motion to slice through the cob. Don’t try to force the knife through in one go. Apply steady pressure and let the knife do the work.

Remove The Kernels

1. Stand one half of the cob upright on its flat, cut end. A sharp chef's knife or a serrated knife works best for cutting off the kernels.
2. Hold the top of the cob steady with your non-dominant hand. Position the knife at the top of the cob, just where the kernels meet the cob. Gently but firmly slice downward to remove the kernels. Rotate the cob and repeat until all kernels are removed.