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   In corn season we get tired of just eating it off the cob with butter and salt. It's great that way when fresh, of course, but we wanted something a little different sometimes. Carol put this creamed corn recipe together and it's what cream corn should be.

                   Carol's Creamed Corn
                            Carol
3 ears fresh corn
1/4 cup heavy cream
salt and pepper
butter
sugar if necessary 

Instructions

Microwave corn on high for 6 minutes with husk on. Cut base off at the point where the first kernels are. Grab tassel end and pull husk off. Strip kernels from corn. Take 1/3 of kernels and add to blender with the heavy cream. Blend until smooth.

Add remaining kernels to skillet with 1 Tbs butter. Add blended corn. Salt, pepper, and sugar to taste. Cook on medium until it thickens (about 3 minutes).