I have to say when I went to look for art for this post in our archives, I didn't expect to find this photo of Maine lobster with spicy creamed corn and herbed carrots. Wow. I don't want to hear one more word about how awful creamed corn is.
I was going to link to a creamed corn recipe for you, but then I decided to just give you my own. ...
Cut the kernels off as many ears of summer corn as you can eat. Place the corn in a pan with some butter and as much heavy cream as will boil down to a nice texture by the time the corn is cooked. Season with salt and freshly ground pepper.
Like many of my recipes, it will never make its way into the print edition because a) it doesn't have any measurements, b) I don't know how many it will serve, and c) if I gave you the nutritional information you would have a heart attack just reading it.
(Photo courtesy of the Kansas City Star)