TRICK #1 Buttering Corn and Bread Together
Using a knife to butter an ear of corn can be messy and frustrating, as the melting butter slides off the knife and down the ear. Instead, use a slice of bread. Just spread a thick layer of butter on the bread, then hold it in one hand and roll the hot ear of corn over the buttered bread, evenly coating the corn with butter.
TRICK #2 Corn on the Kebab
If you like to grill pieces of corn on the cob kebab-style, you know how difficult it can be to poke the skewer, especially one made from bamboo, through the thick center of the cob. To streamline the process, run a corkscrew through each chunk. This will make it easy to run a skewer in, and the coiled holes help ensure a snug fit.
TRICK #3 Corralling the Corn
No one likes to chase fresh corn kernels all over the counter when cutting them off the cob. To corral them, line a rimmed baking sheet with a clean kitchen towel. Center a whole or half cob on the cloth-covered sheet and cut away. The fabric will catch the kernels as they fall and keep them from jumping every which way.
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I’ve heard a good way to cut corn off the cob is use a bunt cake pan, hold the ear in the center and let the kernels fall into the pan!
I need to try it. I’m hunting the yard sales for and old pan!
I have done that and it doesn’t catch all the kernels.
My mother used to butter her corn with buttered bread!
I quit cutting corn with it standing up. I lay it flat on a cutting board and slice the kernels off with my chef’s knife and rotate the corn. Then in a bowl, I “milk” the corn with the dull side of the blade. Works every time and I don’t have to chase kernels all over the counter.