Creamed Corn

8 ears               Silverqueen corn, shucked and scraped to remove milk

2 cups              Water

1 stick              Butter

1 1 /2 tsp         Salt

1 /2 tsp            Pepper

2 Tbsp             Half and half

2 tsp                Cornstarch

Break two of the shucked corncobs in half. Place in a small sauce pot with two cups of water. Simmer for 10 minutes to make a corn stock.

Melt butter in a medium sized skillet over a medium heat and add corn and 1 /2 cup of the corn stock, salt and pepper. Simmer over low heat 10 minutes. Dissolve cornstarch in the Half and Half and stir into the simmering corn mixture. Return to a simmer. Serve hot.

Yield: six to eight servings