Instructions: In a very large work bowl, stand a cob on one end and, with a very sharp knife, move around the cob, cutting ONLY the tips off the kernel by running the knife down the cob from top to bottom. Then, with a large serving spoon, run around the cob again, from top to bottom, scraping very hard to remove the kernels and extract all the "milk" you possible can from the cob. Continue this process with all the cobs.

Melt 8 oz. of butter in the skillet, and add all the contents of the bowl to the skillet - be sure to use a rubber spatula and get every last drop of that "milk." Theres a tremendous amount of flavor there. Add salt and LOTS of pepper. Over medium heat, cook, stirring often. The combination of the butter and natural "milk" from the cob, should make a creamy combination; if that doesnt happen, then you need some more butter. Add it, until the consistency is almost that of canned, creamed corn. Add a pinch of sugar and stir through. Taste, and add more s&p, if necessary.

If the corn is good, and its prepared properly, this is absolutely to die for.

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