Cream Corn

• 6 ears sweet corn, preferably the Silver Queen variety
• 1/2 lb butter
• salt, to taste
• pepper, to taste
• 1/4 cup water
• 1/4 cup cream (optional)

1. First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
2. Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.

sweet corn, butter, salt, pepper, water, cream

Taken from www.food.com/recipe/cream-corn-410835 (may not work)