- 13 ears fresh corn, husks removed
- 1 cup milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
How to Make It
Remove silks from corn. Use a corn cutter and creamer set over a bowl to cut and cream the kernels from the cobs.
Transfer creamed corn to a large skillet. Add milk and next 2 ingredients. Cook over low heat, stirring often, 30 minutes. (If corn becomes too thick, add more milk until desired consistency.) Sprinkle with pepper.