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Creamed Corn

Scrape kernels from 5 ears of corn.

Melt in a nonstick skillet: 1 tablespoon butter

Add and cook over low heat (3-4 minutes): 1/4 cup sliced scallions

Add the corn with 1.2 cup half and half.

Cook over low heat for about 2 minutes.

Season with salt and pepper to taste, basil, parsley.

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