My Mother'S Famous Cream Corn(South Georgia Style) - cooking recipe

Ingredients

6 to 12 ears fresh corn (the best variety for this is a very starchy, milky, full kernel corn)
salt and seasoning fat to taste (Mother used bacon fat, but for heart healthy eating, I use corn oil, about 2 to 3 Tbsp. per 6 ears of corn)

Preparation

Hush and de-silk the corn as soon as possible after picking. Rinse the ears and pat dry.
Working from stalk end to tassel end, barely snip the tops off the kernels.
You need a very sharp knife for this.
You must not cut deep into the kernel or the corn will not be creamy.
After cutting each ear in this manner, scrape the \"cream\" from each kernel by pulling a dull knife over it.
This releases all the remaining starch for \"creaming.\"
Then pour the corn mixture and starchy water into a heavy baking dish such as Corning Ware.
Add enough water to make a soupy mixture.
Then add salt and fat and cook in the microwave.
(Mother cooked on top of the stove in a large frypan, cooking and stirring until it thickened to the desired consistency, but this required much watching and stirring to prevent it from sticking, so I prefer the microwave.)
Cover and bring to boil on High setting.
Stir and continue cooking (on Low setting) and stirring at about 3 to 5 minute intervals.
If it thickens too much, add a little more water.
If it doesn't thicken enough, remove the lid and cook at a little higher setting to let some of the water evaporate.