This recipe is based on a recipe from Camille Glenn’s original The Heritage of Southern Cooking which is currently out of print.
The corn zipper is a must for this recipe because it increase the amount of corn kernels you get per cob. More importantly, it cuts the whole kernel so that very little liquid is lost. You will get a much more succulent corn taste.
Traditionally this dish was served in low casserole, but it can me made in any silicone mold in individual portions. Remember not to grease silicone molds. It has the opposite effect. It is especially refreshing when served cold as summer first course.