Simplicity reigns supreme when it comes to many foods.
Take fresh sweet summer corn, for instance. I remember watching my grandmother cut corn off the cobs and then scrape the de-kernelled cobs with the back side of her knife to squeeze out the “milk,” which is actually the corn starch liquid. Then she would cook it all up in a little butter, and man-o-man: instant Corn Nirvana!
You will be tempted to lick your plate, but don’t. Just make more!
REAL CREAMED CORN
6 ears of freshly picked summer corn
2 tablespoons butter
Salt and pepper to taste
Cut the corn with a large sturdy knife, removing about half of each kernel and leaving the other half of the kernels on the corn. Scrape the cobs vigorously with the BACK side of your knife, removing all the liquid that you can.
Slowly simmer the corn and liquid with the butter, stirring often for about 20 minutes, until kernels are softened. Season with salt and pepper to taste.
NOTE: If your corn doesn’t have abundant liquid, you can add a little cream or half and half to desired creaminess.
— posted by Donna