(I Can't Believe It's Not) Creamed Corn

1. 1

   Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels.

2. 2

   The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2).

3. 3

   The depth of the incision, as well as your ability to slice a straight line, is of no consequence.

4. 4

   Grab your largest pot and a common dinner knife.

5. 5

   Hold the cob inside the pot.

6. 6

   Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings.

7. 7

   Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power.

8. 8

   If possible, do this outdoors.

9. 9

   Discard the cobs and transfer the corn mash to a smaller pot.

10. 10

    If you decide to add butter and/or chipotle do it here.

11. 11

    Warm over a medium heat for a few watchful minutes, stirring frequently.

12. 12

    If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.

13. 13

    Season with salt and pepper, and serve immediately.

* Per serving · 4 servings · Values may vary.