Why This Recipe Works
The success of our creamed corn recipe hinged on the right preparation. Boiling the corn and then cutting off the kernels resulted in the loss of a lot of corn flavor. Instead, we removed the kernels and then cooked them right in the cream. To get the thick, spoonable texture we wanted for our creamed corn recipe, we scraped the used cobs to collect as much pulp and “milk” as possible, and we took a grater to a couple of the raw, fresh ears. By grating some of the raw kernels off the cob, we released more of the corn’s natural thickener.