INGREDIENTS

INSTRUCTIONS

In a very large work bowl, stand a cob on one end and, with a very sharp
knife, move around the cob, cutting ONLY the tips off the kernel by running
the knife down the cob from top to bottom. Then, with a large serving
spoon, run around the cob again, from top to bottom, scraping very hard to
remove the kernels and extract all the "milk" you possible can from the
cob. Continue this process with all the cobs.
Melt 8 oz. of butter in the skillet, and add all the contents of the bowl
to the skillet - be sure to use a rubber spatula and get every last drop of
that "milk." There's a tremendous amount of flavor there. Add salt and LOTS
of pepper. Over medium heat, cook, stirring often. The combination of the
butter and natural "milk" from the cob, should make a creamy combination;
if that doesn't happen, then you need some more butter. Add it, until the
consistency is almost that of canned, creamed corn. Add a pinch of sugar
and stir through. Taste, and add more s&p, if necessary.
If the corn is good, and it's prepared properly, this is absolutely to die
for.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on May 10, 1998

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