The Amish Cook from Oasis Newsfeatures

I might be the only person in this forum who'd never thought of making this--if you-all have been eating it for years, I apologise for being redundant.   A neighbor lady gave me the technique.

 

Figure 2 ears per person for this recipe.  It's so simple--I guarantee that you'll laugh canned cream corn in the teeth next time you see it!

 

Husk & silk the appropriate number of ears of corn.

Melt 1-2 T butter in a skillet.

Put a box cheese grater in a large bowl or on a big plate with sloping sides, to hold the juice.  Grate the corn using the side w/the biggest holes.  Use medium pressure---too soft & you don't get all the kernal--too hard & you get cob too.  Repeat 'til all ears are done.  Dump the corn & juice into the skillet.  Cook on low-medium, stirring constantly for 4-5 minutes, depending on the size of the batch.  Salt & pepper to your taste.  At the last, I add 1/4-1/2 cup of half-n-half.

You can also add a slice of finely-chopped onion w/the butter if you want the extra flavor.

Get your helping before telling the others what you made or you'll be scraping an empty pot.  [at least at my house]

 

Enjoy!