Creamed Corn

• 3 ears of fresh sweet corn
• 6 tablespoons butter
• 1 tablespoon flour
• 23 cup heavy cream
• 14 teaspoon cracked pepper
• 12 teaspoon sea salt

1. Shuck Corn.
2. Cut the tips of the corn off cobb, leaving about 1/4 of the corn on the cobb.
3. Scrape the cobbs clean to milk all the juice & corn from the cobbs.
4. Freeze into 2 quart size airtight baggies until ready to cook.
5. Put corn into a loaf pan.
6. Add Butter & Cream.
7. Cover with foil.
8. Bake at 300 for 1 hour.
9. Uncover, and Fold in Flour, Add Pepper & Salt to taste.
10. Bake for 1-1/2 more hours.
11. Gently folding corn every 20 minutes.
12. For a smokey flavor, remove the corn after it has baked for 2 hours & place on indirect heat on the grill for 30 minutes.

corn, butter, flour, heavy cream, cracked pepper, salt

Taken from www.food.com/recipe/creamed-corn-516860 (may not work)