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Serves 4
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Cut the corn from the cob by holding it on a board vertically and slashing down through kernels with a small sharp knife, then scrape the cob with the back of the knife to extract all the milk.
Melt the butter in a frying pan, stir in the corn. Add the sugar, salt and milk. Cover and cook slowly for about 10 minutes.
Stir in the cream and simmer for a further couple of minutes. Sprinkle generously with coarsely ground pepper and nutmeg before serving.
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