Sweet Creamed Corn

Shuck, rinse, and cut the ends of the ears flat. Stand upright and use a sharp knife to remove the kernels and scrape the milk from the cob. Reserve. Place corncobs in a 4-quart stockpot and cover with water. Bring to a boil and simmer for 1 hour. Strain, reserve the liquid, and discard cobs. Place a large saucepot over medium-high heat; add butter and onions, and then sauté mixture for 3 minutes-until onions are translucent.

Add flour and whisk over low heat for 5 minutes, and then add corn, corn broth, and cream and bring to a boil. Reduce to a simmer and let simmer for 45 minutes or until thickened. Adjust seasoning to your liking with salt, pepper, and a pinch of sugar.