Traditional Creamed Corn
Remember eating creamed corn out of the can? This is how it was made.
- Fresh corn on the cob
- Sugar and salt to taste
Grate the ears of corn on a box grater. With a firm hand, run the blade of the knife over the ears to get out the milk and the germ. An alternative method is to slice the kernels thinly with a knife. The corn is then simmered in water and a pinch of salt or sugar over low heat.