I used to cut corn off a cob by standing it on the wide end, then slicing down as close to the cob as possible to release the kernels. but collecting the kernels (hunting for runaways) was such a pain I changed the technique. Now I lay the cob flat and cut along the sides so the kernels fall just an inch or so to the board. After the first cut, it’s easy to position the knife close to where the kernels attach to the cob (don’t cut too closely, though, the very bottom of the kernel can be woody). And I usually scrape the cobs on a coarse grater to collect any juice and corn ‘meat’ left on the cob. These corny scraps are great to add to a chowder or veggie pasta sauce.