Cutting Corn off the Cob

I found this Idea on Chowhound.com . Sounded like one of those good "Why didn't I think of that?" Ideas:
 
Stick the pointy end of the ear onto the center tube of an angel food or Bundt cake pan, then slice down, and the kernels will all be caught in the pan. Holding your knife at a 45-degree angle to the counter, start cutting at the point end of your knife, sliding it towards the handle as you cut downward. This way you don’t need to apply much force, and the knife just glides through.

That's the way my mom always did it for me when I was a kid. No one should lose their two fron teeth in the summer!

That's what we do to 'process' our sweet corn for the freezer. Trim it off the ears, 8 cups of corn, half-cup of sugar (if the corn is more than a day off the field, less if fresh), 1 cup of canned milk. bring to a very quick boil , stirring constantly to prevent bottom-burn. Bag it when cool enough in zip-bags and freeze.

Whoa!  Not so fast, there!  Put the pointy end in the center hole of a bundt pan and slice off the corn?  Well . . . you'd better be slicin' carefully or that corn's gonna go all over the place and not just in the bundt pan (especially if it's a small bundt pan).  I usually take fresh corn, remove the husks, strings, etc., lower it into boiling water and turn off the water, cover, let it poach for about 4 minutes at most, then drain.  Use a pair of kitchen tongs to hold one end or the other and slice off the corn into a really huge biggest one you've got mixing bowl.  Same idea; less mess (unless you're really good at aiming that corn into the bundt pan).  Let it cool, freeze in air tight freezer bags.

cribari


Whoa!  Not so fast, there!  Put the pointy end in the center hole of a bundt pan and slice off the corn?  Well . . . you'd better be slicin' carefully or that corn's gonna go all over the place and not just in the bundt pan (especially if it's a small bundt pan).  I usually take fresh corn, remove the husks, strings, etc., lower it into boiling water and turn off the water, cover, let it poach for about 4 minutes at most, then drain.  Use a pair of kitchen tongs to hold one end or the other and slice off the corn into a really huge biggest one you've got mixing bowl.  Same idea; less mess (unless you're really good at aiming that corn into the bundt pan).  Let it cool, freeze in air tight freezer bags.

Whoa! Not so fast my friend! The Bundt pan method is much simpler and less labor intensive with fewer steps that produces a more desireable end product.

1. First, if you use a sharp knife and a slow stroke the corn stays in the pan
2. Second, by putting the corn in boiling water, you immediately remove many of the nutrients in the corn. When you reheat it, you remove even more nutrients and it's no longer "Fresh" corn, it's cooked corn and it gets soggy. You might as well buy canned corn and save yourself the wasted effort.
3. Using the Bundt pan method eliminates several steps in your cumbersome process and results in a Fresher Product.
4. Try it, you'll like it!

Whoa.........I use a Mandolin slicer over a big bowl. Catch's the kernals, the juce and if you set it just right a little "Milk" which makes the best creamed corn in the world.