May/June 2008
- 12 ears sweet corn, husked
- 4 tablespoons butter
- Water
- Salt and pepper
Make sure all the silk is removed from the ears of corn. Cut the kernels from the corncobs, and place the kernels in a pot. Using the back of your knife, scrape the corn milk from the cob, and add this to the corn in the pot. Season the corn with salt and pepper, and add the butter to the pot. Add water to the corn until it almost covers the top of the corn. Bring the pot of corn to a boil, then simmer for 10 minutes.
