Creamed Corn

• 1 quart corn as prepared above, fresh or frozen and thawed (or about 10 ears)
• ½ cup half-a

Place the corn in a heavy saucepan over low-to-medium heat. Add the half-and-half and butter and cook uncovered, until thickened and any liquid is cooked off. Add seasonings to taste. Stir well and remove from the heat. Serve hot.