Creamed Corn - cooking recipe

Ingredients

3 ears corn
1 cup whipping cream
1-2 tablespoons or 1 big nub butter
coarse salt
fresh ground black pepper

Preparation

Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.
Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.
Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.