What is the easiest way to get the kernels off a corn cob?

If I am not going to directly bite and eat them off with my teeth—my favorite way to eat fresh, early summer sweet corn—I simply use a sharp 6–8 inch kitchen utility knife or 8 inch chef’s knife and, holding the cob vertically by the narrow end and pressing the butt end of the ear firmly onto the cutting board, slice the kernels off from top to bottom as close to the cob as I am able with a decisive, vertical stroke; the flat of the blade being held nearly flat against the cob as I slice down and forward. I turn the cob after each cut, usually making 5 or sometimes 6 close slices (on really big ears) down the length of the ear.
If you buy more sweet corn than you can possibly eat in a couple days, you’ll want to avoid letting the ears begin to dry out and allowing the starches in the kernels begin to toughen. The best thing you can do is cut the kernels from the ears and quickly freeze them while the ears are still fresh and the kernels really juicy. This fresh corn can be frozen, as is, without additional water, by placing the cut kernels in a large, zip-style freezer bag, arranging the corn flat in the bag so the bag is as thin as possible and with the corn filling the bag corner to corner. It freezes more quickly than a big ball of corn on the bottom/center of the bag, thaws more quickly, and is easy to flop flat into the freezer if you are trying to best use space. I only place a single meal’s worth (for my wife & I) in one bag at a time. After freezing overnight, you can re-arrange the bags vertically in the deep freezer like LP Albums for easy ID and quick grabbing for meal prep.

Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife