(this recipe is from Tom Hunt’s
book “the natural cook”)

This is a staple in the US – made with
fresh corn cut from the cob, it is
sumptuous. Serves 4 as a side dish.

2sweetcorn cobs,
50ml double cream,
knob of butter.

Stand the corn on its end, hold it firmly &
cut of the kernels with a sharp knife in
long strokes. Now break them up with
your hands.
Next, using a soup spoon, scrape
all the mushy pulp & “milk” out of
the cob.
Put the pulp and kernels into a heavy-
based pan or skillet with the cream,
butter and 50ml water.
Bring to the boil, the reduce heat and
simmer gently for 10 minutes,
until the cream begins to thicken.
season to taste, then serve.