I totally agree with Ted-- you started out with delicious corn and after several strainings, had juice- that is almost sinful (just kidding) To me there's nothing more satisfying than eating a hot, buttered, freshly cooked ear of sweet corn. I buy extra and just cut the kernels off, scrape the cob to get all the juices out, and freeze in Ziploc bags for soups all winter. No blanching or mess at all.
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