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.

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