This vegetable side dish is reminiscent of old-fashioned creamed corn, but with a surprising crispness.
If using fresh corn, remove husks and silk; cut kernels from cobs (you should have about 2-1/2 cups). In a large heavy skillet melt butter. Stir in corn, sugar, and cornmeal. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.
Season to taste with salt and pepper. Let stand 10 minutes before serving. Makes 6 servings.