1. Using your hands, peel off the green leafy husk. Remove all of the strands of corn silk until you have a clean cob. 00:25
2. To remove the kernels, cut the corn in half so there are two shorter knobs of corn. Stand one knob vertically on its flat end on the cutting board. Hold the corn stable at the top with one hand and slice the kernels off. Using a long stroke, move the knife from the top to bottom, cutting as close to the cob as possible. Rotate the corn until all the sides have been trimmed. Repeat with the remaining corn as needed. 00:57
What You'll Need
- Fresh corn cob
- Chef's knife
- Cutting board
selecting ears of corn at the grocery store or farmer's market, look for moist, green
outer leaves that are wrapped tightly around the corn. Peel back the
husk slightly to make sure the corn itself is full and
plump. Skip any that look dry, rotted, or are missing a lot of kernels.
Though often discarded, husks and cleaned cobs can be used to make a vegetable or corn stock.
Corn is perfect for grilling. For a charred look and taste, place the shucked ear directly on the grill. To steam the corn in its husk, soak the entire ear in water to prevent it from burning and place the wrapped ear on the grill.