Creamed Corn

10 ears of corn, shucked 

1 cup of water

1/2 cup cashew mylk

2 TBS gluten free flour

1 TBS of ghee (can use butter or dairy alternative)

1 tsp of Himalayan pink salt

1/8 tsp black pepper

After shucking and washing the corn, use a knife to cut the kernels from the stalk.  Add kernels to a pan with water and cook until al dente, about 10 minutes.  Combine milk and flour and add it to the corn.  Add ghee.  Cook several more minutes until desired thickness.  Add salt and pepper.  Optional: remove a small portion or cooked corn to blend and add back to the corn for thickness.  

*My Grandmother Salter made this with "oleo" of course.  Code word for Margerine, or fake butter.  I think it's about 1 molecule off from plastic.  But is sure tasted good.