8 ears fresh tender corn
1/2 c. water
Salt & pepper
1 stick butter
1/2 c. cream
Cornstarch to thicken
2 tbsp. water

Cut corn off cub and scrape to get milk from corn. Heat skillet. Add butter and melt. Add corn, milk, water, salt and pepper. Cook over low heat about 20 minutes, stirring often. Thicken with cornstarch dissolved in a little water.