(I Can't Believe It's Not) Creamed Corn Recipe
by Global Cookbook

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	Servings: 4

Ingredients

1/4 tsp chipotle chili pwdr, (optional) salt, to taste freshly grnd pepper, to taste

Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so which it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the back side of the blade down the cob, using pressure to force out the meat and lowfat milk from the casings. Be forewarned, this is a messy job (hence the pot) which requires a healthy amount of muscle power. If possible, do this outdoors.
Throw away the cobs and transfer the corn mash to a smaller pot. If you decide to add in butter and/or possibly chipotle do it here. Hot over a medium heat for a few watchful min, stirring frequently. If you hot corn for too long, or possibly over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
Season with salt and pepper, and serve immediately.