Creamed Corn

Directions

1. 1
   Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.
2. 2
   Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.
3. 3
   Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.