Creamed Corn

3 C. fresh corn kernels (about 4-5 ears)

1/4 C. unsalted butter

1/2 C. whole milk

1 T. cornstarch

1 T. sugar

1/2 tsp. salt

1/2 tsp. black pepper

Cut the kernels off the cob and scrape down the cob with the back of a butter knife to get all the corn milk off the cob into a bowl, set aside. Melt the butter in a large skillet or pot over medium high heat. Stir in the corn kernels and milk. Sprinkle with the cornstarch, sugar, salt and pepper. Stir well. Bring mixture to a boil, stirring constantly. Reduce the heat to simmer and cook for 10 minutes.

from Janet's Appalachian Kitchen