I've got corn on the cob here.
I'd like to try making cream corn. Would you mind sharing what your recipe, is?
Fresh corn, sharp knife, big pan and for a beginner, probably best outside.
To shuck corn, I use a cutting board or a plan ol’ board. I use a heavy knife. I feel the base of the corn to find the end of the cob, chop. Then I feel the tip of the corn to find where the kernels start, chop. Then I can grab silks and shucks and pull them down. Go around the cob, pulling off shucks and silks. Take corn in house and wash, try to get all the silks off that you can.
Edited to add, if just doing a few ears for immediate consumption, you don’t have to blanch it.
Take corn back outside. I use a graniteware roasting pan. Stand cob up and with sharp paring knife, cut tops off kernels all the way down. Make cut again in the same place. Do it again. Turn cob ad repeat, until you have gone all the way around the cob. Since cuts are square and cob is round, there will be some semi-cut ridges, cut them too. To get the “milk” off the cob, scrape it with the knife. The milk will splatter, that’s why to do it outside. Dried corn splatters are difficult to clean up!
If putting up corn for the freezer, put 4 cups of creamed corn in Pyrex baking dish and put in preheated oven at 350F for 5 minutes. Take out, stir and put back in the oven for another 5 minutes. If less corn, then use less time, cut it down to 8 or even 6 minutes. Basically you want it to be steamy when you take the corn out of the oven. That blanches the corn and stops the enzyme action.
Let cool. For just me, I put 1 cup of corn in a zip lock baggie and roll it up, forcing the air out and seal it. 1 cup gives me 2 meals.
I just took a picture of the corn I put up in May. My son and I were traveling back roads on our way home from Corpus Christi. There was a farm stand next to the family’s corn field and I bought 4 dozen ears of sweet corn.