Creamed Corn

Ingredients

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

Instructions

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

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