Yes, it’s time for my favorite. Hardcore cornography!
Creamed corn is the best of the best. It may not look like much, but I haven’t found a single human being in my life so far that wasn’t impressed by this simple, rustic, down home perfection.
To make creamed corn you just need some good, sweet corn, some butter, and some salt. I like to use roughly 1T of butter for every 2 ears of corn for very rich creamed corn, and 1T of butter for every 4 ears of corn for a lighter version. Season with salt to taste.
To prepare the corn, all you need to do is rub the corn gently but thoroughly on a box grater until you have a bowl full of milky, mashed kernels. Enjoy this video and the one coming next week on grilled corn – both of which are much more entertaining to watch if your mind is totally in the gutter while doing so.
I served this to some guests the other day with grilled pork tenderloin and some sliced farmer’s market “maters.”