Step 1

Using a sharp knife, cut only the tips of the kernels of corn off the cob. Do this all the way around the cob.

Step 2

Then, use the back of a butter knife to scrape down the cobs - removing all the corn juice and pulp that remains.

Step 3

Transfer creamed corn to a medium stock pan. Add butter and salt and stir over medium-low heat.

Step 4

Cook 10-15 minutes, stirring often and adjusting the heat to prevent sticking. Serve warm with your favorite meat and veggie.