” Please do not remove any fingers in the process “

There’s nothing quite like fresh corn. I always like to have a few ears on hand whenever it’s in season – it goes with just about anything. One of my favorite ways to prepare (and eat) corn is to cut it off of the cob and sauté in a skillet with some butter and black pepper. Cutting the corn from the cob isn’t a particularly difficult task, but it can be a bit tricky to do it neatly. I can’t take credit for this technique, but to be honest I’m not sure who can, therefore I’ll go ahead and take all the credit. Thanks.

A bowl in a bowl. So meta.

To keep corn from flying all over your kitchen counter, you’ll need two bowls: one very large and one relatively small. Turn the smaller bowl upside-down and place it inside the larger bowl, stand an ear of corn against the bottom of smaller bowl, and (carefully) cut the kernels off the cob with a very sharp knife. Please do not remove any fingers in the process, and don’t push down too hard with the knife as the corn cobs tend to get rather slippery after a bit of cutting.

Observe photo above. Add corn. Process complete.

The good news is that you now have a bowl full of neatly cut corn kernels, all while keeping your countertops clean. The bad news is that you have an extra bowl to wash, but I’d call that a fair trade.

Nonstandard Disclaimer of Randomness
The vegetable cutting technique detailed in this post involves the use of both a sharp knife and a cerebral cortex, so if you are an idiot please do not attempt. If any part of this post confuses you, please see the previous sentence.