The Best Way to Cut Corn Off the Cob, According to 4 Chefs

When corn has arrived, it means summer has, too. I know we have access to the cobs year-round these days, but there’s truly nothing like peak-season corn—it’s so fresh, so sweet, and so deliciously sunny.

While there are a bunch of ways to prepare and eat corn, I favor the kernels off the cob. Eating corn on the cob, while joyful, leaves so many strands stuck between my teeth that I always find it’s a bit of an annoyance.

But removing corn from the cob can be frustrating as well; it often results in kernels flying all over the kitchen, and some are left half cut off the cob. Hopeful there was some hack I hadn’t yet discovered, I reached out to a few of my favorite chefs to see how they do it. I have some good news: They all came back with a very helpful method.

The Corn Off the Cob Experts

How Experts Remove Kernels From Corn Cobs

“Instead of standing the cob upright, lay it horizontally on a large cutting board,” suggests Graf. “You don’t need to call in extra cooking vessels to slice your corn off the cob without making a mess.”

Clarke offers a similar method: resting one end of the cob on the cutting board and the other end at a 45-degree angle. “With a sharp knife, cut down one side of the corn from top to bottom to remove the kernels, and continue to turn the cob and cut until all the kernels are removed,” she explains.

The knife and angle are important for this method, stresses Ziata: “Use an 8-inch chef’s knife, and hold it slightly at an angle toward the corn in order to get the closest cut every time.” O’Galdez agrees that “having a sharp knife is absolutely key.”

If you follow these steps, the side that’s already been cut will make a flat surface that keeps the corn from tipping over mid-slice, Graf adds, so no kernels will be flying around your kitchen.

One final piece of advice: Once you’ve removed all the kernels, the experts say not to toss the cobs. Instead, throw them in a pot with some herbs, cover with water, and make a quick corn broth. “It adds amazing flavor to soups, stews, or even risotto,” O’Galdez declares.

As for the kernels, there’s plenty to do with them, but Graf reminds us that “corn is magic,” and fresh off the cob, it doesn’t need much. I couldn’t agree more.