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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.
Merrill is a co-founder of Food52.
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That's it! Thanks so much, Merrill! Love everyone's comments and suggestions...
You're very welcome!
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I found this technique very liberating! Then I followed it with scraping the cob for the last bit of "milk."
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