Creamed Corn

• 5 corn cobs
• 100 g (3½ oz) soured cream

Slice the kernels from the corn. Juice the corn kernels (best done in a juicer as the corn is then thickened by its own natural starches. If you don’t have a juicer, blend the corn and then push it through a sieve). Put the corn in a pan and cook over low heat, stirring continuously until it thickens. Add the soured cream and season with the salt.