Southern Creamed Corn
8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup cold water
1 tablespoons butter
In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Cook corn mixture with water on medium-low, stirring until it becomes creamy, about 30 minutes. Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream. Mix.
Add the butter right before serving.