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A knife cutting corn off of a cob onto a cutting board.

How to Cut Corn Off the Cob

Mastering how to cut corn off the cob can seem intimidating, but by following my simple tips, you will learn how quick and easy it really is. Read on and start enjoying sweet, juicy corn all summer long.
Course Tutorial
Cuisine American, Mexican
Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 77kcal
Cost $2


  • 1 corn on the cob


  • Remove the corn husk. Although it is possible to buy corn in grocery stores with the husks removed already, it is more common (and cheaper) to find it still wrapped in the green outer husk.
    The husk is simply the shell that protects the corn while growing on the crop. To remove the husk, start by separating the husk at the top and pulling off the leaves by pulling down to the bottom of the ear.
    You'll notice there are silky tassel-like strands inside the husk leaves. Remove these strands as well. Repeat until the ear of corn is free of the husk.
  • Rinse the ears of corn. Rinse the corncobs under cool water and gently rub away any debris or remaining silky strands.
  • Cut off the ends of each ear. If you shucked your own corn, you'll notice the bottom of the ear has a tough stem. Chop both ends of the corn to create flat ends.
  • Lay the corn on the cob flat, horizontally, on a cutting board.
  • Cut one side of kernels off the corncob. The corncob in the center of the ear of corn is very hard to eat and hard to cut through. The key is to cut as close to the corncob without trying to cut through it. This will ensure you shave off as much of the corn kernels as possible.
  • Flip the corn on the cob so that it is laying on the freshly cut flat side. Cut off another side of the corn.
  • Repeat until all corn is removed and you have a square shaped corncob remaining.


  1. To store whole, uncut corn: Wrap the corn tightly in saran wrap or in an airtight zip top bag with as much air removed as possible. If possible, store the corn in the husks as well. This will prolong the corn's freshness by preventing it from drying out. Plan to use refrigerated uncut, raw corn within 3 days.
  2. To store cut corn kernels: Similar to corn on the cob, cut corn kernels should be stored in an airtight container or in a sealed zip top bag in the refrigerator. Plan to use within 3 days for best results. If you know you won't be able to eat the corn within three days, freeze it for up to 6 months.
  3. Pick fresh corn! The best sweet corn will have a bright green husk, be wrapped tightly around the ear, and be a bit damp feeling. Avoid ears with noticeably dry husks or ears with holes in the husks.
    While grocery shopping, carefully peel away the top of the husk to check the corn inside. Look for fresh corn without any brown pieces or slimy, white spots.


Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg