Okay, okay, so you don't actually debone corn but is de-earing a word? Or would it be de-cobbing? As I was working on some food prep which involved cutting the kernels off several ears of corn, it occurred to me that some folks might not know how to do this safely.
Whether cooked or raw, it's safest to break the ear of corn in half so that there is one flat side to rest on the cutting board. If it breaks at an angle, it's very simple to knock off a few kernels to even it out. Unless you have pledged no grazing, just pop these tasty bits in your mouth. Stand the ear half on end, flat side down, and carefully cut off the kernels. Keep turning it around until all the kernels are cut off.
If you look closely at your naked ear, you'll see little yellow spots dotting the sides. This is the germ portion of the corn kernel and full of tasty nutritious goodness.
To remove these, flip your knife over and use the dull back to scrape off the germs. Add these to your corn kernels and proceed with the recipe. Another option is to skip the scraping and just nibble the germs off with your teeth....again, assuming you don't mind being a grazer.
Now that you've got those cobs nice and clean, don't compost them yet. Toss them in the stockpot with other vegetable trimmings to make a great vegetable stock. This has been another cooking lesson with Chile.