Prep Time: 10 minutes | Cook Time: 25 minutes
- 8 ears fresh corn (Or 6 cups canned or frozen)
- 2 tbs butter
- 1 tbs flour
- 3/4 cup heavy cream
- 1/4 cup milk
- 2 tsp sugar (Optional, or more to taste)
- Salt and pepper, to taste
Hold an ear of corn over a high walled bowl, then, using a sharp knife, cut off the kernels. Then, using a spoon or butter knife, scrape the cob to remove the corn pulp. Repeat for each ear.
Melt the butter in a saucepan over medium heat. Add the corn kernels and pulp, along with the flour. Sauté for about a minute to cook out the flour taste.
Turn heat to medium low, then stir in the cream and milk, as well as any desired seasonings. Stirring occasionally, let cook the corn and reduce slightly, about 20-25 minutes.