|1/2 Yellow Onion, diced||Pinch of Nutmeg|
|2 Tbsp Butter||1/2 Cup Heavy Cream|
|2 Cans Corn (or 6 fresh ears)||Salt and Pepper to taste|
|1 tsp Sugar||1/4 Cup Water|
Melt butter in a medium sauce pan. Add onion and cook until tender.
Drain corn (very well!) or remove fresh corn from cobs.
Add corn and 1/4 cup water to butter and onions. Simmer for 5-10 minutes or until corn is tender (fresh corn will take more time).
Add sugar, nutmeg and cream. Cook, stirring constantly 5-6 minutes or until thick.
(You can also cook a pound of bacon and remove from skillet; use the bacon grease insetad of butter and add diced bacon back into creamed corn at the end.)