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Old July 31, 2017   #2
imp
Tomatovillian™
 
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Join Date: Apr 2009
Location: Wichita Falls, Texas
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I used to do mine the same way and it's just a knife that works for you and practice at keeping it close to the cob.

If there are partial kernels left, as you get better at cutting, save those cobs aside and scrape a spoon down them into a pan- this is how you get the juice for creamed corn. Also good added into a good chicken stock, or add to a casserole dish, or even for the famous creamed corn!

I often use a mandolin when I was making creamed corn to take the 1/2 kernels off the cobs.

There are those round ring things you slide down the ears, but they never worked well for me.
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