4 ears frozen corn on cob
1/4 c. oil or butter
1/3 to 1/2 c. water
3 tbsp. sugar
Salt and pepper to taste

Put oil or butter in heavy skillet; let oil be a little hot when you pour corn in skillet. Stir real often to keep it from sticking. Cook about 25 minutes after it starts to boil. Add 1/4 cup cream or milk, let simmer for 2 to 3 minutes. Cook on medium until it is almost done, then simmer until done. Cut the corn off cob, then scrape the ears before cooking.