(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, 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 thicken it.
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