Appears in Cook's Illustrated July/August 1993
Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.
Our best corn salsa recipe depended on two techniques: soaking and then grilling the unhusked corn and then “double-cutting” the corn to remove every last sweet kernel.For our corn and zucchini sauté recipe, we used the “double-cutting” met...