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1
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Take husks and silks off corn and wash
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2
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Using a deep, wide bowl. Place the cob stem end down and run the knife down the sides, turning the cob after each cut, until all of the kernels are removed. Then, holding the stem end in your hand, scrape the sides again with the back side of the knife to remove any remaining pulp and milk from the cob.
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3
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Now add the sugar and salt to the bowl of kernels, pulp, and corn milk. Stir to mix together. Then cover bowl.
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4
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Place the bowl in the refrigerator and let it rest for an hour or two. Stirring it a couple times.
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5
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Melt butter in a large skillet on med.-high heat. Stir in corn and juices from the bowl and the water.
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6
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Cover, reduce heat to medium and cook until heated through and corn is softened and tender, about 15 minutes. stirring often. If corn starts to get too dry add a little water.
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7
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When corn is tender, add the blended cornstarch and cold water to the cooked corn, continue to cook, constantly stirring until it's the thick consistency you want. If it gets too thick, add a little water or if you would like it creamier, add a little milk or cream, and heat thoroughly
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8
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Serve sprinkled with fresh cracked black pepper, to taste.
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