Many years ago I had an acquaintance who was a raw foods vegan - someone who ate no meat, milk, eggs, cheese, bread or cereal. Because I was in a vehicle driving with them across two states, I had time to inquire why, and how, they cold exist only on raw foods. In my mind there was a running list of things I would have to give up were I to do that: pie; bacon; iced tea; bagels - the list was long. Then I asked him, how he could give up corn on the cob, one of the great joys of summertime. "I don't," he said, "I just eat it raw." I couldn't imagine raw corn, and without butter, but when I got back home, I gave it a try out of curiosity.
|The corn I grow is a variety called, 'Incredible,' and it certainly is.|
When I was a child and living at home with my parents, we always ate roasting ears, steamed or boiled, for several days. Then, when there was an ample supply of corn, my mother made creamed corn. It's a dish so good we ate it with just bread and butter and sliced tomatoes for a summer night meal. Making creamed corn takes about 45 minutes, start to finish, and I learned how from my mother. Here's her method, which I have altered slightly. First, you cut the corn kernels from the cob with a sharp knife. Then with the backside of the knife blade, scrape the milky juices from the cob.
|It takes about 8 or 10 ears of corn, cut off, to make a skillet of creamed corn.|
|It's important to cook this slowly and keep adding milk and stirring.|
|Creamed corn, moderately thickened and ready to serve.|