12 ears sweet white corn, shucked and de-silked
1/3 cup water
¼ stick (2 T) butter
Sea salt to taste

You will also need:
Large pot, such as a Dutch oven, with lid
Serrated knife

The secret to making fresh creamed corn is in the way that the corn is cut from the cob. Take an ear of corn that has been shucked and de-silked. Hold it inside a large pot or bowl with the stem end up and the pointed end down. Take a serrated knife and start to cut down on the kernels of corn, but just cut off the very tip of the kernel. This is really key! Don’t cut off the whole kernel, just the tip. Continue down the ear of corn until you have cut the tips off of all the kernels in that row. Turn the ear slightly and cut down the next row, just taking off the tips of each kernel again. Continue this process until you have cut off the tips of all of the kernels on that ear of corn. Then, using the same downward motion, take a knife and scrape down the cob on all sides, removing the remaining “cream” from the cob. Continue this process with all of the ears until you have a nice pot of corn and “cream”.

Add the water to the corn, cover it and bring it to a boil over medium-high heat.Reduce the heat to medium-low and simmer covered for about 15 minutes, stirring several times as corn tends to stick to the bottom of the pot. Turn off the heat and add the butter.Let it melt.Stir.Add salt to taste.

Serves 8.

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