john shenk is the imperative schiff of strip house restaurant. he's here with some ideas.ve written i'm all ears. >> oh. >> oh. >> oh. >> a little bit of a kernel of a joke in that one. oh, shucks i've got to stop this, really. thank you. >> that's it, i'm out of here. >> all right. >> i can't compete. >> so this is the time of year that corn lovers have to enjoy. >> absolutely. you know, i just actually had corn on the cob in buffalo. >> when you're looking for corn, what should you be looking for? >> a nice shine, the kernels are really just filled with water. you really don't want to see any the fungus or worm holes. >> that's not good. >> unless you like fungus and worm holes. >> and when you're buying corn, i've always wondered if the shop keepers or the farmer's market, should you pull back the shuck a little bit. >> i think they don't mind. if people pull it back and put it back, i'm sure it has its moments. >> what are we making sheer? >> cream corn. >> how hard is it to get the corn off the cob? >> there's several ways. when you do it with a knife you want to make