Pull back the top of the husk and make sure there are no missing kernals or signs of mold.

Pull back the remaining husk and tear it away from the cob.

Twist the remaining husk off of the stem.

Rub the cob with a towel to remove all of the silk.

Place the tip of the knife down into the cutting board and rock back onto the stem, cutting it off. This will prevent the corn from rolling and possible cutting yourself.

Set the cut side down inside of a container that will catch the kernals. Slice from the top down, spinning the cob as you go.

Use the back of the knife to break off any remaining kernals.

Flip the knife back to the blade side and follow the cob, pushing out the "milk". This is full of flavor and good starch.