To cut corn off the cob, husk the corn and remove the silk. If needed, trim the end of the corn so it stands evenly on the work surface. If the corn is long, cut it in half.
Stand the corn up and use a paring knife or cook's knife and shave off the kernels. For safety's sake, always cut away from you. Turn the corn after each cut to make the next cut. Take care not to cut into the tough cob.
After trimming off the kernels, run the knife over the cut cob, like this, to remove the creamy corn liquid that is left on the cob.
Corn cobs, although too tough to eat, are very flavorful and can be used in vegetable stocks, the base of chowders, or fish boils. Some cooks will even char them before adding to the broths.

Instructor: Robert Bleifer