There are cutters made specifically to cut corn off the cob, but since it’s only a once a year task, this is what I do:
Stand the corn on the center of an angel food pan and go at it with the electric knife. Much faster than a regular knife, although it will do the job if you don’t have an electric one.
Isn’t it pretty?
Here it is, ready for the freezer containers…
FROZEN CREAM-STYLE CORN:
18 cups raw corn, cut off the cob
1/2 cup butter (butter only, no margarine :)
1 quart half and half
3/4 - 1 cup sugar
Mix ingredients in a large roaster and bake in a 300 degree oven for 1 hour. Stir every 15 minutes. Let cool and freeze in freezer containers or zipper bags.
To serve: Thaw and reheat in oven or microwave.
*The original recipe makes special note that salt should not be used, as it will make the corn tough.