This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
8 ears fresh sweet corn on the cob (the kind with both white and yellow
kernels mixed on each cob makes the best)
1 TBSP (or more) butter
1 tsp. salt
1 tsp. white sugar
1/4 to 1/2 cup milk
1/4 tsp. pepper (optional)
Remove husks and silk from all the corn. Carefully use a knife--place the
bottom of the first ear of corn in a bowl--slice carefully downward (away from
your hands) and slice the corn off the cob and into the bowl. Finish that cob,
and then repeat with all corncobs. Use the knife again and carefully scrape
each of the empty cobs into the bowl so you get some extra corn juice.
Throw corn cobs away. Pour corn and juice into a saucepan over medium
heat--add salt, pepper--stir and cook for 10 minutes. After the ten minutes,
add white sugar, butter and milk--stir and bring to a boil. If too thick add more
milk. If too runny, add a little cornstarch in a little milk--add to the corn to