It's sweet, cheap corn season and I'm spotting mountains of it everywhere—from farmer's markets to grocery stores to the bushels we couldn't resist buying and now reside in our fridge.
This is great news, right? Well, except for one thing. Whether you plan to boil it, grill it, or enjoy it raw, you're probably going to have to cut the corn off the cob. And as you know, that usually results in kernels flying all over your kitchen.
That's where this tip comes in. To catch every last kernel, grab a rimmed baking sheet and a medium bowl. Invert the bowl and place it in the center of the baking sheet. Place the cob vertically on top of the inverted bowl and use a knife (we prefer a serrated one) to slice the kernels off the cob. The kernels will fall onto the baking sheet, where the rimmed edge helps to contain them. Now you've got no-muss, no-fuss corn kernels ready for summery sides, salads, salsas, or whatever your heart desires.
