INGREDIENTS

INSTRUCTIONS

SERVES 4
I had never tasted this dish, nor had I ever even heard of it, until one
of my staff in Chicago, Mark Blank, told me about his summer days on his
grandfather's farm in Indiana. This was one of his favorite dishes and he
even brought me the device that his grandfather had made for this special
dish. You need a corn scraper in order to do this properly, and it can be
done only with fresh corn. I just bought an "original" Lees corn cutter and
creamer and it seems to work quite well.
When Mark was sitting in a corner of the studio scraping, he said, "You
know, this won't taste right. You have to have bees flying about your head
while you scrape corn in the lndiana sun. We have no bees!" The dish is
quite delicious, nevertheless. You will think that there is actually cream
in this dish, but there is none.
Scrape the corn from the cob and cream it, using a corn cutter/creamer.
Place the mixture in a greased baking dish and pour the melted butter on
top. Bake uncovered at 375° for about 30 minutes, or until the top lightly
browns.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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