CREAM STYLE CORN
* 6 ears fresh corn
* 1/4 cup butter
* 3 tablespoons water
* 1 teaspoon sugar
* 1 tablespoon flour blended with 1 tablespoon water
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 3/4 cup milk or half-and-half
PREPARATION:
Cut corn from cobs then scrape with a sharp knife to get all of the milk and pulp. Melt butter in a large skillet. Stir in corn and juices, the 3 tablespoons water, and sugar. Cook until corn is tender.
Stir in flour-water mixture, salt, and pepper, blending well. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let boil.
Serves 4 to 6.
