Shell corn kernels in 1 minute with this great tip from grandma!

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You’ve been shucking corn 
wrong—and wasting every kernel! 🌽😱 You’ve probably been shucking corn wrong all this time without even realizing it! Most people fumble with their 
hands like this—it’s slow, crushing the kernels and sending 
kernels flying all over the kitchen. Others try to use a knife to cut faster, but still leave a lot of corn meat—a waste. That’s not the right way either. Today, I’m going to show you a super-fast way to 
shuck corn—in just 1 minute, no knife, no effort, and the kernels come out perfectly even and whole! Sounds too good to be true, right? Just watch until the end and 
you’ll see—and there’s a bonus: a super-delicious corn recipe everyone will love! Method: Use the Flat Side of 
a Spoon to Split Corn Kernels To split corn kernels quickly without a knife, without hurting your hands, and 
without crushing the kernels, I will use the flat side of a spoon. I remember struggling to split corn kernels by 
hand when my grandmother saw me and showed me this clever spoon trick that is 
both convenient and time-saving. First, hold both ends of the corn 
cob and gently break it in half. After breaking, you will see the soft white 
core inside—that is the “key” to this trick. Next, take the flat end of the spoon. Plunge it straight into the middle of the cob, then gently push the flat 
end of the spoon deep inside. After a few pushes, the corn will split into rows. Once a few rows of corn have been split, you will see the rows of corn kernels 
clearly arranged in straight lines. Now, just push along the groove 
with your finger and the kernels will fall out in long strips—no bruises, 
no breaks, just whole, juicy kernels. Did you know that corn is a 
great source of carbohydrates, fiber, B vitamins, folate, magnesium, and antioxidants like lutein and zeaxanthin? Corn is great for your eyes and skin, which is why I always keep it in the kitchen. And just like that, you 
have a plate full of whole, perfect kernels without much effort. This method is especially useful when you need a 
lot of corn for dishes like sweet soups, chowders, or any recipe that calls for a large quantity. With just a small spoon, you can separate the kernels from multiple cobs—much 
faster than the traditional way, and surprisingly neat, clean, and beautiful! As promised at the beginning of the video, today I’m going to show you how to use corn cobs and share a simple recipe for 
making delicious corn milk. That means you can get the 
most out of a single ear of corn—no waste! Let’s get started. First, remove all the kernels from the cob—but don’t throw the cob away. The cob is actually the secret 
to corn’s natural sweetness. After removing the kernels, rinse 
the cob to remove any remaining dirt. Then, add the clean corn cobs to a 
pot with about 2 to 3 liters of water. Bring to a boil, then simmer for 15–20 
minutes to extract all the sweet corn flavor. Once done, remove the cob—you now have a light, flavorful corn broth that 
you can drink right away. If you like it a little sweet, add a little sugar after the liquid has cooled. Drinking this warm corn water helps aid digestion, cools the liver and supports intestinal health. In the summer, put it in the refrigerator 
for a nutritious, refreshing drink. Next, use the remaining broth 
to cook the corn kernels for about 5 more minutes, just to soften them. Let the mixture cool, then 
blend until completely smooth. Strain through a fine mesh strainer to 
remove the pulp—don’t throw it away! It can be used as animal feed or compost. For a smoother milk, strain again if necessary. Then, pour the liquid back into 
the pot and add 500ml of milk, 120ml of sweetened condensed milk, 
and 150g of sugar (adjust to taste). Stir well and simmer over low 
heat for about 10 minutes, until the milk is slightly thick and fragrant. Then pour into a jug and serve in a cup. The corn milk can be kept 
in the fridge for 2–3 days. The milk is delicious warm or cold, packed with nutrients and good for the 
digestive system—perfect for hot days. Homemade corn milk is high in energy, 
easy to digest and low in fat, especially if made with low-sugar milk. Corn milk is great for the elderly, children and those recovering from illness. Best of all: no preservatives, no additives, just the natural sweetness and 
delicious taste of real corn! And that wraps up today’s video! 🌽🥛 We’ve just shown you how to 
quickly and cleanly shuck corn. We’ve also learned how to 
make refreshing corn cob tea and creamy homemade corn milk — 
all from just one ear of corn. It’s cheap, easy, and lets 
you enjoy summer flavors all year round, winter or summer. Have you ever tried making corn milk at home? Or do you have any clever tricks 
for getting corn off the cob faster? Leave your thoughts in the comments— Ruby 
would love to hear and share your ideas! Thanks so much for watching the whole video. If you found it helpful, don’t 
forget to Like, Subscribe, and hit the notification bell so you 
don’t miss out on more kitchen hacks that will make your everyday cooking easier. See you in the next video! 🌽🥰