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.
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.
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.