Few recipes for fresh summer Southern vegetables raise their star ingredient to such heights and with such ease and simplicity as creamed corn. Sweet corn fresh from the field is an absolute must; canned or frozen corn does not have the green starch needed for a silken texture. Cut the kernels from fresh cobs of sweet corn into a bowl. Use a dull knife or spoon and scrape the cobs to squeeze the milky juices into the same bowl. Add kernels and juices to a saucepan. For 10 cobs of fresh sweet corn, add about half a cup of heavy cream, two or three tablespoons of butter, and a dash of salt. Heat until mixture thickens and reaches a pudding-like consistency. Reduce heat, adjust salt, and add a little black pepper. This is wonderful cold.
