Old-Fashioned Southern Creamed Corn

• 6 ears ultra-fresh white corn, shucked and silked
• 4 tablespoons butter
• 1/2 cup half and half or heavy cream
• salt, if you must

1. Working over a big, shallow bowl with your sharpest knife, cut just the very tips off the corn kernels. Go all the way around the cob. Then, using the back side of your knife, held crosswise at a right angle to the cob, scrape the milk and fiber out of the remainder of the kernels. It'll take a fair amount of pressure; don't be afraid to use elbow grease in this step! Repeat for all the ears.
2. Melt the butter over medium high heat in a large skillet. Mama always used a cast iron one, but I tend to use my 12-inch Calphalon non-stick. When it stops foaming, add the corn and reduce the heat to medium.
3. Stir with a wooden spoon until the corn soaks up all the butter and starts to look a little translucent, maybe three to four minutes. Add the cream, and reduce heat to low.
4. Cook, stirring occasionally to prevent scorching, until all the cream is reduced/absorbed/has gone away. Cover and keep warm until ready to serve.

white corn, butter, heavy cream, salt

Taken from food52.com/recipes/13621-old-fashioned-southern-creamed-corn (may not work)