How To Shuck And Cut Corn Without A Mess Live Eat Learn

Once summer rolls around, I’m all about fresh corn on the cob! Whether grilled, boiled, or roasted, I just can’t get enough of its sweet, juicy flavors. Beyond its delicious taste, corn is a great source of fiber, vitamins, and minerals. But how annoying is shucking corn?! With silk strings flying everywhere and feeling like you’re essentially working out to remove the leaves, there has to be a better way. I’m here to tell you that there is! We’ve been doing it all wrong. So, let’s dive into how you can shuck and cut corn on the cob the easy way! And if you’re interested in learning more about this golden gem, don’t miss our list of 17 types of corn.

How to Shuck Corn

Once you learn this kitchen trick, your life will never be the same! Here’s what you need to know to prepare corn on the cob without the mess.

Trim the End

Start by using a sharp knife to cut off the stalk end of the corn cob, about one inch above the last row of kernels. You don’t need to remove the husk or silk yet.

Microwave the Corn

Place the corn, with its husk still on, in the microwave. Depending on the size of your microwave, you can microwave one or multiple ears of corn simultaneously. For one ear of corn, microwave on high for about 2 to 4 minutes. If you’re microwaving more than one ear, add an additional 1-2 minutes of cooking time per ear.

Shuck the Corn

Carefully remove the corn from the microwave using a kitchen towel or oven mitts, as it will be hot. Let it stand for a minute or two until it’s cool enough to handle but still warm. Hold the uncut end of the corn with one hand (use a towel if it’s still too hot). With the other hand, gently shake the corn ear and squeeze at the top of the husk (where you cut it). The corn should slide out of the husk and silk cleanly. If it doesn’t slide out easily, you can gently pull the corn out from the cut end. If there are any remaining silk strands, you can easily brush them off with your hands or a clean kitchen towel. The corn is now ready to eat, season, or use in your recipe. How easy is that?!

How to Cut Corn

Once shucked, you may want to cut your corn. Here’s how to do it safely:

Stabilize the Cob

Choose a large, stable cutting board that won’t slip. Place a damp paper towel or a non-slip mat under the board for extra stability. Lay the corn flat on the board to avoid rolling. If you’re cutting whole cobs, use a sharp chef’s knife for better grip and control.

Cut it in Half

Grip the corn firmly with one hand, keeping your fingers away from the blade. Position the knife where you want to cut, then use a gentle sawing motion to slice through the cob. Don’t try to force the knife through in one go. Apply steady pressure and let the knife do the work.

How to Remove Kernels

If you or a family member isn’t able or prefers not to eat corn straight off the cob, here’s how to remove the kernels:

Create a Flat Base

Stand one half of the cob upright on its flat, cut end. A sharp chef’s knife or a serrated knife works best for cutting off the kernels.

Cut the Corn Kernels

Hold the top of the cob steady with your non-dominant hand, placing the corn at a 90-degree angle to the cutting board. Position the knife at the top of the cob, just where the kernels meet the cob. Gently but firmly slice downward to remove the kernels. Rotate the cob and repeat until all kernels are removed.

Shucking & Cutting Tips

Use a Kitchen Towel: For a better grip, use a clean, dry kitchen towel to hold the corn while shucking. This can also help pull away the silk more effectively. Bundt Pan Method: If you have a Bundt pan, stand the cob on the center hole. As you cut, the kernels will fall into the pan, making cleanup easier. Bowl Method: Place a small bowl upside down inside a larger bowl. Stand the cob on the small bowl, and as you cut, the kernels will fall into the larger bowl. Stabilize the Cob: When you’re cutting, keep the corn flat and hold it near the end with your hand to keep it stable. This reduces the risk of the cob rolling and the knife slipping.