Few things say summer like fresh corn on the cob. Many recipes call for fresh kernels cut from the cob, like corn salad, corn muffins and, for those who grew up in the South, corn with cream. But few cooks use the corn milk from fresh corn, despite the fact that it’s easy to extract and can be added to chowders and puddings. Using corn milk allows you to extract every bit of flavor from the corn cob.
Things You'll Need
Prepare the corn on the cob as you normally would, removing the husk and all the corn silk strands.
Cut the bottom of the cob flat so it will be easier to hold upright in the bowl.
Hold the cob upright in a large bowl and run your sharpest large knife from top to bottom along the base of the kernels. Leave 1/8 inch of pulp on the cob to keep tough cob fibers from falling into the bowl.
Push or scrape from top to bottom on the remaining bits of kernels with the back of your knife. The milk of the corn will drain into the bowl. Go over each section of the cob multiple times until all the milk has been extracted.
Hold the cob with a paper towel or dishcloth to keep it from sliding in your hand.
If you cook a lot of fresh corn, you might want to purchase a commercial corn scraper, which cuts the kernels and extracts the milk at the same time.