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Recipe of the Month - Cream Corn

Cream Corn

6 ears fresh corn
Stick of butter
Pinch of salt
Pinch of pepper
Pinch of sugar
cup of heavy cream
Heavy iron skillet

Use a sharp knife to split each row of kernels about half their depth. Cut the kernels off the cob with a sharp knife. After cutting, scrape the cob with the back of knife to get the milky liquid.

Melt butter in the skillet over medium heat. Stir in corn then add salt, pepper and sugar. Simmer the corn until it thickens. Stir in heavy cream and simmer on low heat for 10 minutes. Serve and enjoy.
 

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