Creamed Corn

After cutting the kernels off the cob, she'd take the backside of the knife, scrape the cob
hard all the way around to get every bit of of the 'corn milk', thus enhancing the flavor...

My Mom made the best creamed corn. She always made sure to scrape the cob after cutting off the corn to get all the tasty 'corn milk'.  She used milk, butter, a bit of sugar plus flour, salt, and pepper to add to the corn after cooking it in a bit of water for a few minutes, to thicken and enhance the flavor. 

I loved her creamed corn - especially with a Sunday roast chicken meal...