8 to 10 ears fresh corn, shucked
3 tablespoons butter
1 cup heavy cream
Salt and freshly ground pepper, to taste
Pinch sugar to taste
Using a sharp knife, slit each row of corn in half, then cut corn kernels off cob into a bowl. When all kernels have been removed, using a knife, scrape down each cob at an angle to release as much juice as possible into bowl of corn. In a heavy skillet, heat butter until it begins to foam. Add corn and stir vigorously with a wooden spoon until corn milk begins to thicken. Add cream and continue to stir, scraping bottom and sides of skillet. Add salt, pepper, and sugar to taste and continue to cook until corn is very thick, about 10 minutes. Serve hot.
Yield: 6-8 servings