1.   Roughchop corn kernels to extract the natural sugar and corn milk.

2.   He adds the corn milk to rice pudding, cutting the sugar by half.

3.   If the recipe also calls for corn milk, turn knife and repeat with the dull edge to free extra corn and corn milk.

4.   Put one cup of the kernels and the corn milk in a blender or processor with the pumpkin seeds, stock, salt, and black and cayenne peppers.

5.   The kernels and corn milk will fly off the cob.