1. Cut corn kernels from cob as close as you can to the cob itself because you’ll collect more of the starch that will thicken your creamed corn.
2. Place kernels in food processor and pulse until roughly chopped and a bit mushy.
3. Place in a saucepan with a cup of water and cook over medium-high heat, stirring, until thick and creamy.
4. Season to taste and eat as is swirled with butter or olive oil, or add to chicken soup to make chicken and sweetcorn soup. (Recipe coming next week!)