How to Milk A Corn Cob

Tomorrow, there will be a giveaway (yay!) posted, along with a recipe.Said recipe includes milking a corn cob. Yes. A corn cob.

If you’ve never done such a thing, I’ll break it down for you. It’s easy and so worth it. Seriously. Corn milk is sweet and adds such great flavor that kernels alone just can’t match.

First, grab some corn. I got my sweet corn from the farmer’s market this weekend (thanks for helping me pick it out, Anthony!). It was more white than yellow and not quite as sweet as the last corn I had. A bummer, but it still works. Also, grab a bundt pan. It makes life, or at least corn milking, so much easier.

Husk your corn. I tried that method on Pinterest where you cut off the wide end of the corn cob with the husk still on and it promises that no strings will remain (I can’t find the pin again or I’d link it!). It was super hard to cut through it and there were still a ton of strings, so I’m sticking with the tried and true method.

Now, take the freshly husked corn and place the narrow end into the hole in your bundt pan. Shove it in a little to keep it in its place.

Like so.

Now, take your knife and cut the kernels off of the cob. Now, don’t try to get the entire kernel off down to the cob. Leave part of the kernel on there to give out some good milk. No, I’m not left-handed. I couldn’t press the shutter button on the camera and hold the knife with my right hand, so I stopped cutting and my left hand posed with the knife. Don’t let him fool you. He didn’t do any of the work. Poser.

Continue cutting until just the cob (and little parts of your kernels) are left.

See that stuff on my knife already? That’s corn milk. That’s what we’re going for.

Now, take your knife and, pressing gently, slide it up your corn cob, gathering milk. You can definitely go down your corn cob, but I found that moving upward produced less splatter. You can also use the dull side of your knife. I’ve used both and don’t really have a preference.

See all that good stuff gathering on the knife? It’s super flavorful. Use it in pretty much anything that uses corn. I think I’ll use it in soup next. Mmmm…