Many of you may already know this nifty method of cutting corn off the cob… but apparently I’ve been living under a rock and just discovered this!

Last week Hubs and I made Sweet Corn, Bacon & Shrimp Chowder, which required roasting 3 corns on the cob and then cutting all of the kernels off. While I was standing in the kitchen trying to figure out how I was going to NOT make a mess of my entire kitchen floor doing that task, I remembered a clever little method that I saw on Pinterest:

Use a bundt pan. OF COURSE! Why didn’t I think of THAT?!

I was so excited about that I instantly wanted to share it on Fancy Fork (BTW – Happy 1 Year Anniversary my little blog!!). I told Hubs to quickly grab my phone and take an “action photo” of me cutting the kernels off. He obliged and that is reason #2,384,231,093 of why I love him. So, all photo credit goes to him.

All you do is balance the corn in the center, then use a sharp knife to cut the kernels off… which fall DIRECTLY inside the pan, making for the EASIEST prep and CLEANEST method I ever imagined possible.

Honestly, it’s all about the little things in life. That night, while making the chowder, I was so grateful I didn’t have to dirty another cutting board or end up wiping up a dirty kitchen floor. Simplicity = Happiness.

PS: If you’re looking for an easy roasted corn recipe, just follow the chowder’s oil olive / salt & pepper method. While I was waiting to throw the corn into the chowder I kept picking at the sweet, roasted corn. It was delish! A perfect side dish.

How To: Cut Corn Off the Cob (aka: Easiest Method Known to Man)

You Need:

• Corn, husked
• Bundt pan

What You Do:

1. Place tip of corn in the center of the bundt pan.
2. Using a sharp knife, slice the kernels off and let them fall into the pan. Ta-da!