If you think creamed corn comes in a can, this preparation will come as a revelation!
Although splitting and then scraping the kernels from the cobs is a bit time-consuming, it's worth the effort because you capture only the tender, juicy meat of the corn, leaving much of the skin of the kernels behind.
For a really decadent dish, top a generous dollop of the creamed corn with slices of butter-poached lobster and garnish with a sprinkling of fresh tarragon for a spectacular first course.
|5||ears just-picked corn (husks and silks removed)|
|2 tablespoons||unsalted butter|
|Salt and freshly ground black pepper, to taste|
Place a large bowl in the sink. Working with one ear of corn at a time, slice through each vertical row of kernels with a small sharp knife. Turn the ear as you work so that you slice through each line of kernels. Then, hold the ear of corn upright in the bowl and with the back of a sturdy knife (not the cutting edge), press hard as you scrape downward to release all the juice and pulp from the rows of split kernels. Discard the cobs. You should have about 2 cups of corn pulp and juice.
Place the butter in a skillet or saucepan and melt over low heat. Add the corn and cook very slowly, stirring frequently, until the corn is hot and has thickened slightly. Season to taste with salt and pepper. Serve immediately.