The Mudcat Café TM
Thread #169503 Message #4119110
Posted By: Stilly River Sage
07-Sep-21 - 01:09 PM
Thread Name: BS: The other recipe thread is too long
Subject: RE: BS: The other recipe thread is too long
I've seen cooking show hosts make creamed corn several times - it involves cutting the kernels off the cob and getting some of the "corn milk" from the cob as well, then simmering for quite a while.
This Southern Living video gives you the most important part of it - how you remove the corn from the cob. There are various manufactured and homemade gadgets out there that cooks use for removing corn from the cob.
But I'm with Leenia, I get it from a can (and those don't have cream or butter, just a little added salt and using corn starch as a thickener). If I have fresh corn here at the house I eat it off the cob (after 2-3 minutes in a pan of boiling water.) I grew up buttering and salting it first, but now I eat it straight, no toppings.
When I was a kid my mother used to do a once-a-summer meal with a bushel of corn and she'd boil it and keep bringing it to the table and we'd fill up on corn on the cob for dinner.