- 8 medium ears of corn,
- husk and silk removed
- 4 tablespoons butter
- 1 cup heavy cream
- 1-2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cold water
- 2 tablespoons all-purpose flour
Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
Simmer over medium-low for 15-20 minutes until the corn is tender.
Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base, repeat. Likewise, to thin the sauce, add additional cream.