Kevin gillespie's creamless creamed corn with mushrooms and lemon
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Corn milk, the sweet starch inside the kernels, once unleashed, is a powerful substance. As creamy as half-and-half (with much more flavor going for it), it also thickens up quickly when heated. In his creamed corn recipe, Top Chef winner Kevin Gillespie grates half the ears on a box grater, and slices off and milks the other half, then cooks it all for a few minutes, stirring till it gets thick and glossy. Adapted slightly from <a title="Creamed Corn" href="http://www.foodandwine.com/recipes/creamless-creamed-corn-with-mushrooms-and-lemon" target="_blank">Food & Wine</a> (September 2010)
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