2 cups tender white corn, cut from cob (5 medium ears)
1 tsp. paprika
1/2 cup light cream
3 tbsp. cooking oil
slat and pepper to taste
Instructions
Combine all ingredients and spread into a heavy skillet. Place over medium heat. Cook until browned on bottom. Reduce heat to very low. Cook until corn is soft.
Originally Submitted
8/28/2010
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