i wanted to pass on this wonderful recipe, which i got from tom colicchio's think like a chef (one of my very favorite cookbooks, filled with many gems). this recipe uses the natural corn starch in freshly picked corn to create creamy corn - without cream. it is delicate with an intense corn flavor. use the freshest possible corn in this recipe (my corn came from sycamore farms at the usq greenmarket).
for 6 ears of corn:
1. shave whole kernels off 1 ear and set aside. grate the other 5 ears into a bowl. pass the grated corn through a strainer to separate solids from liquids - press hard as you really want to extract all possible liquid from the corn scrapings.
2. season the corn kernels with s&p, place in small pot with 1/4 cup water and steam, covered, over medium-low heat until tender (3-5 minutes). set aside.
3. heat the corn liquid over medium heat (i seasoned this as well) until thickened and creamy (3 minutes or so) (i seasoned the corn liquid too).
4. stir in reserved corn kernels and warm. adjust seasoning and enrich with butter if desired (1-2 TB is enough). serve warm.