Creamed Corn **** 7/97

Categories:
corn, vegetables

6 ears of corn
1 stick of butter
1/3 cup half & half
1 salt and pepper to taste

Clean each ear of corn and with a sharp knife score every kernal, cut right down the middle of every kernal of corn on the ear and then cut it off the cob and into a pan. Add a stick of butter and very slowly cook until the butter is melted, but the corn is just warm. Then add the salt and pepper and half & half. Heat just until warm, but not bubbling, and it's done. The corn is barely cooked, but it's so fresh that it's juicy and delicious.

Yield: 4 servings