Recipe question

I'm making a dish later that calls for 3 cups of corn. I'm using fresh on-the-cob corn. I know it will depend on the actual size of the ears, but can someone tell me roughly how many ears I will need to scrape 3 cups worth of kernels?

Thanks in advance!

So, six unless they're teeny or huge. Good luck.

I'm making corn and crab chowder :9 Seems like an easy enough recipe!

If you have a bit too much or too little corn it won't ruin the dish - it's not like putting the wrong amount of baking soda in the biscuits! I had a grandmother who cooked like an angel, but her recipes usually started with "Take enough flour. Use as many eggs as you need, and then add water until it feels right.."

But the soup sounds delicious. Post the recipe if you're so inclined.

The closest approximation I found online was from Rachel Ray:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22735,00.html

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.