Jessica's Creamed Corn

3 large ears of fresh corn, cut off the cob

1 Tbsp. butter

1/2 cup milk

1 Tbsp. corn starch

Salt and pepper

1. Whisk the corn starch into milk until fully dissolved and smooth.  

2. Melt butter in a large saucepan, add corn and sauté on medium-high heat for about five minutes.  Season with salt and pepper.  

3. Put the heat on low and stir in the corn starch/milk slurry.  

4. Keep stirring the corn on low until it becomes thick and creamy.  

*The finished product should be creamy and the corn still a little crunchy.