There is nothing in this world like the flavor of fresh corn, shucked and cut off the cob and cooked up in a skillet. No matter how hard companies may try (and I do appreciate their efforts!), no frozen or canned corn can even come close. The taste is night and day, as if it were two different vegetables entirely.
Fresh ears of cornI am using eight for this
salt and pepper
Shuck and remove silks from corn. Cut kernels off cob with a sharp knife, leaving about 1/4 of the kernel. Scrape cobs clean with the blade of the knife. Place about 3 tablespoons butter in skillet. Add corn and corn pulp. Season to taste with salt and pepper. Add 1/2 cup water (more if needed).
Bring to a slight boil, stirring constantly. Reduce heat to simmer and continue cooking and stirring for about thirty minutes.
If you are wanting to freeze for later, just cook about half way through and then cool and place in freezer bags or containers and label. Thaw when ready to use and cook for half an hour just as described above.