frozen corn- cream (or coconut milk for a non-dairy version)
- honey
Put corn kernels into your pan and cover them well with cream. Bring to a boil, then reduce heat and simmer about 4 hours. Add honey to taste. Cream will cook down to make a thick gravy. Coconut milk will not thicken, so if making a non-dairy version, use a little cornstarch to thicken at the end.
Quantities don’t need to be exact. I use a Costco-sized bag of corn, about 3 quarts of cream, and two glugs of honey.
