If you have a bounty of fresh sweet corn, you’re surely enjoying this summer vegetable with many of your meals. Shucking, or removing the kernels from the cob, gives you another option to serve it as a side dish besides corn-on-the-cob, as well as a practical way to store it by canning or freezing.
If you have a bounty of fresh sweet corn, you’re surely enjoying this summer vegetable with many of your meals. Shucking, or removing the kernels from the cob, gives you another option to serve it as a side dish besides corn-on-the-cob, as well as a practical way to store it by canning or freezing.
Start shucking corn by removing the husks and silks from ears of corn. Rinse each ear under cool water to remove any remaining silks or debris. Hold each ear of corn upright over a deep bowl. Using the stem end of the ear as a handle, cut the kernels off close to the cob with a sharp knife. Cut downward and away from you to deposit the kernels in the bowl as you cut. Turn the ear to cut kernels off each side of the cob.
Each average ear of corn will produce about 1 cup of corn kernels, which are perfect for adding to soups, rices and pasta dishes. If you’re planning to make a fresh sweet corn soup, scrape the cob with the dull side of a knife to remove the remaining milky partial kernels.
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