This is the creamed corn I grew up eating as a child in the South, and it's still the creamed corn I crave and cook often. It works best with a white corn (my father always swore by Silver Queen corn and would plant no other), and it MUST be the very freshest corn possible -- picked the day it's cooked, if that is at all possible. (I well remember being dispatched to the garden when Mama was starting dinner with the assignment of picking "a mess" of corn, a "mess" being enough to feed however many people were eating.) You can do it with yellow corn or a vareigated corn, although it seems to me the skin of the kernels is a little more tough than the white. Warning -- accompanied by fried okra and sliced tomatos and gallons of iced tea, this has been known to cause complete Sunday afternoon torpor, so don't prepare it unless you're ready to sit around and read or watch baseball for a few hours afterward! (Photo courtesy Genetic Seed & Chemical)

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