Creamed Corn

3 Boxes frozen sweet niblets corn thawed
1 container about 10 or 12 ounces heavy cream (only heavy cream will work)
1/4 teaspoon sugar
1 teaspoon salt
Black pepper to taste
Half a stick of salted butter
1 onion chopped fine
3 tablespoons chopped parsley

Saute the onion in the butter until it is translucent - add the corn and toss around but turn the heat off

In a sauce pan add the cream, sugar, 1 teaspoon salt and boil until it is reduced to a thick sauce.

Pour the thickens sauce into the corn mixture and stir until heated - toss in chopped parsley and serve -

Garnish with a bit of Paprika and chopped parsley

People will lick their plates