This is real, old-fashioned creamed corn. There's no dairy cream (other than the butter used,) just the creamy "milk" from the corn cob. It's so delicious! Everyone loves it, even the very pickiest children. We grow our own sweet corn and prepare quite a bit of it for this recipe alone. We cut off the kernels, scrape the cobs, then measure out three cups per freezer bag. We just love being able to enjoy this summer side-dish all year long!
In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
Add 3 tablespoons butter, salt, sugar and pepper.
Stirring constantly, place over medium heat and simmer until butter melts.
Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.