Gina: Pat and I are huge fans of grilled corn on the cob, but once the girls started wearing braces (!) we had to figure out a better—easier to eat—alternative, for obvious reasons. Shucked corn in cream did the trick. After a while, the girls became accustomed to having corn served in this decadent manner, and pretty soon there was no turning back. Thus, another Neely staple was born. I think the sweetness that this method coaxes from the fresh corn makes all the difference in the world, and I know Pat agrees. When my husband serves us this dish, he always says, “Some sweet for my sweets.”
Use one hand to hold the corn, then use a sharp knife to trim the kernels from the cob (to keep your fingers safe, always slice away from you). Once the kernels are stripped from the cob, use a butter knife to scrape out the milky liquid.
