 wouldn't you love to have of all of that? Well, you can because when you get our cookbooks and you cook like Mama did, it's simple ingredients, nothing special, and it's not hard. All right, so you make you some good old cream corn. The secret to making the most delicious cream corn is fresh corn, and it needs to be fresh enough that when you punch it with your thumb, it squirts. You just squirt it on my arm over here. So make sure it's good and fresh. Brush the silks out of it. This is my favorite brush. It is a large brush. I use it all the time for vegetables and stuff. It's supposed to be for cast iron. I have two. I have one for cast iron, and I have one to brush my vegetables with. So just get it good and clean. And I'm running it under water as I am brushing it so that the silks fall down in the sink. Make sure you have something to grab the silks with that don't go down and clog your sink hood. You're gonna find this in our first cookbook because it's a staple, all right? And my mother cream corn, and she didn't shove it through a bunk pan so that they're large kernels. I know a lot of people cut their corn off in larger pieces, but we cut ours very thin, okay? Mama did it, and that's what we're used to and we love it. So I tell you to take your corn. Of course, you shuck it and clean it and get most of the silks off of it. And if you're really picky, you can make sure there's no silks left and use a knife and pick out the ones that might have a piece left. All right, the best way to do this is rest your corn in the bottom of a bowl. It's best to do it in the sink. I'm doing it here just so that y'all can see good. Now mama would take a knife, a sharp knife, and she would make at least two or three slices down the corn. She wouldn't just cut large kernels. Let me show you what I'm talking about. My granny would do it this way where the corn would just be big pieces of corn. But mama would make really thin slices. And it's funny because when I went to Chris's mother's and her mother made corn, she did it just like my mama and she cut it and thin slices like this as she went around the cob. And then once you get all of the corn sliced off of it and they thin slices, then you're gonna scrape it. But now we're definitely going to the sink to scrape it because it does make a mess when you scrape the corn. I will say you need a really good knife. This is a Rada knife. It's part of their pairing collection, but it's not the smallest one, but it's nice and sharp. And if you've got a sharp knife, it's not gonna take you all day to cut corn off the cob. But if you've never had corn cut really thin like this and creamed, I add corn starch to it to make it creamy. Instead of it being fried in butter or bacon grease, mine's gonna be cream corn. That's the only difference in fried corn and cream corn is that cream corn, you actually get it creamy and fried corn, you just fried it in the butter or grease. So it's not creamy, it's more like pieces of corn. It's my instinct to wanna scrape it when I'm done, but I can't or I'd make a huge mess out here on this bar. Now I had five ears instead of six, but they were not so big. So now you scrape it. A lot of people say turn your knife upside down to scrape it. And that way, you know, you're not dulling your blade, but now I have a knife sharpener that I sharpen my knives all the time. Yes, so dulling my blade's not a big deal because I just sharpen it anyway. When I grew up, we had field corn and that's what we ate because that's what we grew for the cows. We hardly ever had sweet corn. Every once in a blue moon, Granny would plant a couple of rows of sweet corn, but everybody else just brewed their field corn. The difference in field corn and the sweet corn was that field corn was just a corn that farmers used to feed the cattle or to make corn meal out of at the meal. However, because we grew up eating it, and I know some of you did too, so you tell us if you did. It's not sweet at all. So when we sat down to eat, we were used to eating corn that wasn't sweet and that's what we still love the most. It is really hard to get field corn, but you can find farmers that do have it, but you have to call or know somebody. Alrighty, you're gonna put about one and a half cups of water in here. I'm using one cup because I was missing one ear corn. We're gonna put some salt in here. It says to put in about a teaspoon and about a quarter teaspoon of pepper. And we're gonna start with about three tablespoons of butter in our skillet. Now, this is the point where if you want to use bacon grease instead of the butter, that's when you put it in. Okay? And now we're gonna stir this up a little bit in this water. All right, then you add your corn and you're gonna cook this water out of the corn, let it cook for a few minutes and you can have it up on the high. Now, if you're making fried corn, this is really your only step except you'd add a little extra butter in there. And you would just fry this. They call it frying it because you cook it on a high temperature. And now it's kind of cool because we had the corn refrigerated and it should be because it's sour, it's really easy. And so we're gonna wait for this starts boiling good and then once that water boils out of there, we're gonna thicken it with some milk mixed with some corn starch. Now, I was telling you about field corn earlier and when you're making field corn, it is so starchy on its own. You don't have to add the corn starch. When you go to cream it, you just add a little milk but the corn that you buy from the store and today in the sweet corn doesn't have a lot of corn starch in it. So we have to add it when we wanna make it creamy. So we're just gonna get this to boiling and boil the water off of it. All right, once all that water starts getting out of there, you can see there's not a lot left. Just make sure you stir it in between so that you're, this is really the part where you cook in your corn. We've got cold milk, about a cup and a half and we're gonna add three tablespoons of corn starch. And you're gonna whisk this in there good. Make sure you do this when the milk is really cold. So don't like, lay out your milk and add your corn starch 30 minutes later. Make sure you add that corn starch in that milk. It's right out of the refrigerator. And now what's gonna happen is we're gonna put this in the corn and as it gets done, the starch will turn from a white color to more of a clear color. So this should cook about five to eight more minutes and then it will be thick and creamy. So you're gonna wanna make sure and stir it. It's gonna work best in a nonstick skillet, but of course you don't have to cook this in a nonstick skillet. So just make sure because it's got milk in there. If you don't have a nonstick skillet and even if you do, let's just stir it. You can already tell it's creamy and delicious and it smells so delicious. This is one of my very favorite things to eat if I ever had my favorite meal and it was the last meal I ever could get. Let me tell you what it would be. It would be creamed filled corn with fried okra, a fresh tomato out of the garden, sliced. That's all I would need. I could eat a biscuit, but I wouldn't have to have it. Those three things together to me are just divine. Now it's not gonna turn completely clear because we did add milk. Just as long as you cook it five minutes or so, it's gonna be ready. All right, I'm gonna dip out some of this corn. We're gonna put a little pat a butter right on the top. I'd love for you guys to get on that website and go buy you some rata knives. Please go through my links. You're gonna find them under utensils. So go to Shop Now, utensils. Click on anything that's rata at the very top and then do your shopping. All right, y'all, I don't push a lot of product on y'all, but I'm gonna tell you, these rata knives are amazing. Thought I'd take a minute to talk about them because you can see how fast I could cut that corn off with my rata knife. Now my rata sharpener is simple. It's less than, I think it's around $10 and you just run your knife through it a few times before you cut something. Simple, dimple. And I bought this block, all of this is on the website available for you to find. I bought this block separate, okay? So it's not a rata block, but all of these knives are rata. So I got several of these because they're my favorite. And then of course we have a steak knife. We have a bread knife and it's serrated. This is another sharp, more of a large serrated knife. So this is more for cutting meats and things like this. This is a bread knife right here. Then I have my chef knife. I forget what this is called, y'all. This is a carving knife. It's flat so you can use the sharpener on it. The only thing you can't use the sharpener on is something that's serrated. This is the other paring knife that's my favorite too, like cut my potatoes and stuff like that. This is a butcher knife. This is an old one I got at a, like a Goodwill or somewhere like that. This is their bagel knife. Now they have the silver handle still, but I prefer the black because you can put them in the dishwasher. Now if something's serrated, I don't like to put it in the dishwasher because it'll lose its sharpness and you can't use this on it to sharpen it. So I only put my flat bladed knives in the dishwasher and you're gonna really love these knives. If you have a rated knife, tell everybody how much you like it. I'm gonna lay a couple of more things out here. I got a lot of rated stuff and they're so nice. This is a tomato knife. It really does bread on the tomato. But they carry a lot more products than just the simple knives mom I had in the 2020s. All right, we're gonna give this a try and I know it's delicious. All right, let's get a bite. It's perfect. Perfect in my salt. It's delicious. I wouldn't change my favorite food. Recipe for nothing in the world. It's just bottom. Well, that's good. So y'all come back and see us on Collard Valley Cooks, where we cook like our momma's did. Simple ingredient, good food. See you next time. We love you. Bye.