If you are inspired to make the Mango and Roasted Corn Salsa recipe, or wanting to make anything with fresh corn kernels, here’s the down-low on getting them off the cob and into your dinner. While there is a contraption that can do it, the knife already in your drawer will work just fine.
Start by cutting your cob in half, as pictured. Standing the cob on the flat edge and holding the top of the cob with your free hand, slice off the kernels. Turn the cob and repeat on all sides.
If making a corn chowder, you may want to cut a bit more deeply to get more “milk” for the chowder, which you can also gather from the cutting board. When making salsa, you may not want as much. Either way, the cobs can be reserved to make wonderful stock later. I start a corn cob bag with my first ears of the season and keep it in the freezer. At the end of summer I make stock from the cobs and then a pot of swan song to summer corn chowder.
