Peel off the husk—wait, you already don't have one. Perfect. Run your fingers down the ear to remove the stubborn silk strands. (Pro tip: use a damp paper towel; it grips the silk like a dream.) Then, grab a sharp chef’s knife and a big cutting board.
Stand the cob upright on its flat end. Slice downward, letting the kernels fall into a bowl. Don't worry if you get some cob bits in there; they'll float to the top when you rinse. (You're not rinsing them now, just mentally note it.)
