This recipe has been handed down through my mother's family since the 1800's. Of course, back then, fresh corn, cut off the cob was used. The frozen corn tastes no different than the fresh so I take the easy route.
1Melt butter in 12 inch skillet. Add corn, Louisana Hot Sauce, salt and pepper and pour Half & Half to just below corn level. Once the corn defrosts in the skillet the Half & Half will be at the level of the corn.
Cover and simmer on LOW heat. This has to be stirred often and watched carefully. Simmer until the Half & Half has almost evaporated. This can take from 20 to 30 minutes for the liquid to cook down.
Note: Because this recipe uses real butter and Half & Half it will burn easily if not cooked on very low heat and stirred often.