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