You know the scene. You stand a corn cob on a cutting board. You run a knife down the side. Kernels fly everywhere — the counter, the floor, behind the toaster where they will sit until you move out.

My neighbor — she cooks for a family of six — showed me a better way. I have not cleaned corn kernels off my floor since.

The Bundt Pan Method

Stand the corn cob upright in the center hole of a Bundt pan. The cob stays stable. Run your knife down the sides. The kernels fall directly into the pan. Zero mess. If you do not have a Bundt pan, a small bowl inside a larger bowl works too — stand the cob in the small bowl, cut, kernels collect in the large bowl.

The Towel Method (No Special Equipment)

Lay a clean kitchen towel flat on the counter. Hold the corn cob horizontally on the towel. Slice off the kernels. They land on the towel. Pick up the towel by the corners, funnel the kernels into a bowl. Done.

Raw or Cooked First?

If you want the kernels for a salad or salsa, cut them raw. They are crisp and sweet. If you want them for a cooked dish like creamed corn or corn chowder, cook the cob first (boil 3-4 minutes), then cut. The kernels release more easily and have a softer texture.

One more thing: use a serrated knife if you have one. The teeth grip the kernels instead of sliding over them. Fewer escapees.