3 ears of corn 4 tbsp. of butter 1/4 cup heavy cream Salt and Pepper
1. On the first cut of the corn just remove the tips of kernels. Second cut on the ear removes the bulk of the kernels. Finally scrape the back of the knife to remove the rest of the corn juice and pulp.
2. Add the corn, butter, and heavy cream to a sauce pan on medium heat. Add salt and pepper to taste.
3. Cook until desired thickness (approximately 25 minutes) stirring frequently.