1 doz. ears of fresh corn
1 tsp. salt
2 tsp. sugar
Sm. amount of butter

Husk and silk 1 dozen ears of fresh corn. Blanch in boiling water for 2 minutes. Remove to cold water bath until cool. Drain well. When cold, cut off cob. Cut top of grains and scrape the cob to get semi-creamed corn. Heat until hot; season with 1 teaspoon salt and 2 teaspoons sugar. Add small amount of butter if desired. Serves 8 to 10. Freezes well.