6 medium-size ears fresh sweet corn or 2 pkgs. (10 oz each) frozen whole-kernel corn
2 TB butter or margarine
1/2 tsp salt
1/4 tsp black pepper
2 tsp minced parsley
1 tsp paprika
1/2 cup half-and-half
Remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl.
If you are using frozen corn, cook according to package directions, then drain thoroughly.
Melt the butter in a 10- or 12-inch skillet over moderately low heat. Add the corn and cook, uncovered, for 4 to 5 minutes, stirring constantly to prevent sticking.
Season with the salt, pepper, parsley, and paprika. Stir in the half-and-half, and bring just to serving temperature, but do not boil. |
