Cream Corn - cooking recipe

Ingredients

6 ears sweet corn, preferably the Silver Queen variety
1/2 lb butter
salt, to taste
pepper, to taste
1/4 cup water
1/4 cup cream (optional)

Preparation

First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.