Corn on the cob is a delightful eating experience but let's face it, sometimes you just don't feel like getting all messy and having to pick corn from between your teeth for the rest of the evening can be so unbecoming. On those occasions and also if you need fresh corn kernels for a recipe, it is necessary to cut the kernels off the cob.
The Husband has grown some wonderful corn this year and in the past I have taken on the tedious, somewhat dangerous task of holding the cob of corn precariously perched on a cutting board and de-kerneling it. This usually results in corn flying all of the kitchen, not to mention nearly cutting off a finger or two.
Not to long ago while watching the Food Network I saw someone (sorry I can't remember which show) utilizing the following technique: Take the husked ear of corn and place the small end down into the center of a bundt pan and slice the kernels off. It is a superb technique. The ear is secure and the kernels go down directly into the pan, alleviating the flying corn throughout the kitchen problem. A neat, tidy procedure.