Post by Baking_Bud on Feb 5, 2003 20:55:05 GMT -6
8-10 fresh ears corn
1 stick butter
pint heavy cream
cast iron skillet
Slice of the ends of the corn and cut the kernels with a sharp knife, scraping the cream out.
Melt butter in the skillet, add the corn tossing to coat. Salt and pepper to taste. Pour in the cream, 1/2 cup at a time. Cook over low heat 1 hour, till nice and creamy.