Sorry, just clicked your link and see you're in Illinois. Just asked on the off-chance you lived in Toronto and I could tell you in what store I bought mine.

:-) I guess I will have to get one off of Amazon...it seems they have one. Thank you!

ATK did a review on corn strippers, and their fave was the Oxo Good Grips one, that's the one with the little cup to catch the kernels. I bought one, and it works great.

Oxo--that's a great idea! I am going to Bed Bath and Beyond today...I bet I will find it there...and I can use a coupon!!! Thanks for the GREAT idea!

Make sure it's a creamer, and not just a stripper!

You are right--he says "stripper" above, not creamer! Thank you for catching that!

after stripping the corn from the cob, you can use a spoon to scrape the remaining 'cream' off of the cob.

A mandolin slicer will work too by the way

A proper corn creamer, in effect, pierces the kernels, then "milks" the "cream" out of them. The alternate methods mentioned above (cutting off the kernels, then "milking" the cob), will result in a different dish. The kernels will be more intact, with lots of skin. The creamer results in a lot of the skin being left on the cob.

Read Jeff W's innovative, low tech method on the previous page. No creamer/cutter/stripper/mandolin required!

I hadn't actually watched the video, the picture just looked like a recipe for cornbread with whole corn kernels. You're right, for this recipe a stripper or mandolin just wouldn't do.

Looks great I might just get one of those creamers, or try the low tech approach :)

I experimented with this dish in the summer, during corn season, while my wife was out of town. I froze a couple of batches for a surprise winter dish. Canned creamed corn is a comfort food for her (which we have maybe once a year). I'm hoping this dish will blow her mind.)

My only problem is, while reviewing the recipe and baking instructions, I'm not sure whether I added the salt before I froze it. Hmmm, I guess I'll just taste it cold and see if I can tell.

Salting should be done just before baking the corn. Cheers!

Would a cheese grater do the trick?

I have not tried it myself but you could always give it a try. I would recommend trying it on a grater that has pretty big holes so you don't completely disintegrate the corn. Good luck and feel free to let us know how it goes. Cheers!

Check out Jeff W's low-tech method on the previous page. It's hard to imagine a cheese grater working. Good luck!

I found a corn creamer through Amazon. It just arrived this week so I am making this tonight as a side dish to accompany strip loin steaks and mashed potatoes. I sampled a tiny bit of the raw creamed corn before popping it in the oven and it was wonderfully sweet! I'm eager to see how everyone enjoys this when its nicely baked and caramelized.

We creamed a bunch of fresh corn recently. I discovered an amazing dish using the end product. I sweat a finely diced onion (whole) in a little olive oil, added a couple of cups of creamed corn, then lots of freshly chopped cilantro, chillies and tomato concasse. Lastly, I added some freshly cooked spaghetti noodles (voila - mexican pasta). It was delicious. :-)

I've seen mixed reviews for corn creamers on line and have just about settled on using a knife. Is there a good corn creamer out there on Amazon or will a knife suffice?

This is the one I got, and it works very well.

http://leemfgco.com/Item/Corn-Cutter-Stainless-Steel

It just happened to be the only one a local kitchen supplies store carried.

D

Just ordered the wooden one via amazon. We'll see how it works out!

I searched Amazon and many of these corn creamers seem to get pretty good reviews.

I do recommend trying a corn creamer as the results are quite different. They rip through the corn, rather than just slicing off whole kernels of corn. This is what creates the desired creaminess. Cheers!