Yield: 1 Servings
|6||Ears cut corn|
|½ cup||Half and half cream|
Melt butter in large skillet over medium heat. Add corn, stirring to coat.
Add water, cover, and cook 5 minutes. Add cream, salt, and pepper. Cook, stirring occasionally till tender crisp. Makes four cups.
Posted to recipelu-digest Volume 01 Number 293 by Monica Boggs <wiggles@...> on Nov 23, 1997