Mama Lois' Creamed Corn

This wonderful summertime dish is delightful when made with fresh picked corn on the cob from the farmers market or the garden. My grandmother, Mary Lois Presley Burks, also known as Mama Lois, used to make this mouth watering dish every summer. She would bag up fresh corn and freeze it every, making up batches to savor the summer bounty any time of the year.

ingredients

2 C fresh corn
1/2 tsp sugar, optional
2 tbsp butter
1/2 C heavy cream
salt and pepper to taste

directions

1
Cut the kernels off the cob, then using the back of the knife, scrape the cob (this is always the way to do it -- you get all the milk that way). The sooner you do this after it’s picked, the better the corn will be.
2
Melt the butter in a saute pan, then add the corn (only use the sugar if using frozen corn). As you stir the corn, gently mash some of the kernels, and cook over medium heat for about five minutes.
3
Add the cream, and cook, stirring frequently, until the starch from the corn thickens the cream. Salt and pepper to taste.

notes

You can make an alternative version by turning the heat up high after adding the cream so it will caramelize. Excellent either way.You can use commercially frozen corn to make this dish, but it's rarely as sweet as the fresh picked corn you find in the ga

Source: Barbara Master