For smaller, straighter sided ears, I like using the circular ring cutters. But most ears are either too big or too tapered. So I usually just use a sharp knife over my super wide mixing bowl- make sure you leave the cob end on to use as a handle to hold while cutting. I know one gal that uses her fancy mandolin that has depth adjustment. She swears this is easiest, but not everyone has one of those.

https://www.youtube.com/watch?v=RAuAOLLrNOE

I've used a electric knife--FAST and efficient! Well worth the few dollars for a new one if you don't have one from the 1980's lurking in the bottom of a drawer somewhere.

Funny you should mention the electric knife, tvq1. I was thinking that while reading the previous comments. And even more of a coincidence, I had mine out yesterday to cut the membrane off a pork loin then the loin into 1" slices. It overheated. Got it for Christmas from DH, yes, back in the 80s and the last time I used it was a year ago last Thanksgiving. Told DH I was going to buy new one as soon as possible. And I will use it on corn on the cob.

I pulled out my old electric knife last night and used it on two ears of corn. Love it! It was so fast and easy.

I just use a sharp knife. I've tried all the other gadgets and just get frustrated with them and pick up a knife. The first few ears may give a learning curve but then I catch the hang of it again and the rest does pretty well. I usually do it over a large mixing bowl but did see an article earlier this year about using a bundt cake pan, as Dave suggested. That's what I'm going to try this year. It's my "year" for putting up corn and I only freeze it, don't care for it canned. Lori

Ive tried them all. Lee's corn cutter wins hands down for me.

Ditto Mike!

My parents froze corn each year. Usually a bushel or two. I recall dad just pounded two large long nails thru a wood board. The nails were used to hold the cobs upright. He would stick one cob on each nail. Then cut the corn off with a knife or circular corn cutter. The board was wide enough to catch the kernals (most anyway) and balance well so it did not tip.

Neat to hear the use of an angel food cake pan to do the same thing! Always amazed at all the different methods to get a job done.