Step 1: Lay ears of cooked, husked corn flat on a cutting board.
Step 2: Using a sharp knife, make a deep, vertical slice along the length of one side of the corn. Be sure to keep the knife firmly pressed against the cob at the bottom of the kernels to keep them intact.
Step 3. Rotate corn and repeat with three remaining sides.
Tip: Save the cobs and add them to simmer in corn soup or veggie stock for extra sweet corn flavor. Just be sure to remove before serving.