While we could leave it on the cob, cutting it off and then scraping the cob makes for the best cream corn you’ve ever tasted. The recipe I use came from my husband’s mother and it’s simple and delicious. So here’s how it’s done: Cut raw corn off cob and mix two quarts of corn with two cups of water. Add ½ cup sugar (optional) and two teaspoons salt. Boil gently for ten minutes. Cool completely and put in freezer containers. Preserved in this way, it tastes as fresh as the day it’s picked.