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I found this technique very liberating! Then I followed it with scraping the cob for the last bit of "milk."
You don't need an article ... just a good French chefs knife . Stand the ear up and run the blade down the cob slicing off a row of kernels. Repeat. Yes, some kernels will be cut open and release juice but that is good. Or you can buy a fancy gizmo at a kitchen store and slice off all the kernels at once but those things don't allow for the variable cob thickness. Kernels can be frozen if not used right away.
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I found this technique very liberating! Then I followed it with scraping the cob for the last bit of "milk."