2. Cut enough off the tip of the ear to create a flat end.
3. Stand the cob on its flattened end on a plate or wide bowl.
4. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife.
5. Repeat until all kernels are removed.
6. To get the milky juice left on the cob, scrape with the back of the knife blade.
l One medium ear of corn will yield approximately 1/2 cup of kernels.
l Four medium ears of corn will yield the equivalent of a 10-ounce package of frozen corn.
-- From the Southern U.S. Cuisine Guide