A corn tip
I got the first tip out of Cooks Illustrated----and it is a great tip
When cutting corn off the cob lay the cob flat on a cutting board. I use a cleaver but a chef's knife would work just as well. Hold the knife at a 45 deg tilt and start at 3 o'clock and slice the kernels off. Roll the cob CCW to bring kernels back up to 3 o'clock and continue your way around the entire ear. You will end up with all the kernels on the cutting board and no strays to clean up.
Another tip----to clean and cook corn, first put the entire ear in the microwave. I use 3-4 minutes for one large ear but you will have to play with that. I let it cool until I can handle it comfortably and husk. Pull the husk as you normally would. You will find you can pull more husks at once. When getting to the last husks make sure to pull the silk along with the husks. You will end up with a clean ear of corn in no time with no silk to pull.
One more suggestion, when using fresh corn in soups or stews, after cutting the kernels off the cob--toss the cob into the pot as well--it adds a lot of corn flavor.
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