6 to 12 ears of white 'field corn' (grown by farmers mostly for livestock)
Water
Butter
Salt and pepper
Directions:
After shucking and silking each ear of corn, wash thoroughly. Use large bowl or pan and work over the sink to minimize the mess. Take a very sharp knife and split each row of kernels down the center. Slice tips of split kernels into the bowl. Using a large spoon or the back of a table knife, scrape each ear from top to bottom. Ensure these scrapings make it into the bowl with the kernels. Add a little water, salt and pepper and butter in a heavy saucepan. Cook on low, stirring often. Cook until very thick. Serve hot.
The secrets to this dish are:
- The type of corn,
- The way the corn is cut,
- Butter for flavor,
- Don't burn,
- Don't overcook,
- Sharp knives.
