Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated March 30, 2016.
This homemade cream-style corn is of course sweet and scrumptious. The recipe is made from fresh corn crawled in the cobs, butter, half-and-half, and straightforward seasonings. When the corn is extremely fresh you are able to skip the granulated sugar -- you won't require it.
This cream-style corn is really a scrumptious dish, which is very easy to organize. Should you're searching for something related to fresh corn, check it out -- your loved ones will like it!
Ingredients
- 6 ears fresh corn
- 1/4 cup butter
- 3 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon flour combined with 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3/4 cup milk or half-and-half
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Preparation
Take away the husks and silk in the ears of corn and rinse well. Cut a good inch approximately from the surface of each ear to create a flat finish. Stand an ear around the flat finish on the wide bowl or plate and, having a sharp knife, cut downwards through several rows. Don't cut too near to the cob cut the corn kernels about 3/4 of how through. When the kernels are cut in the cob, scrape the corn with the rear of the knife to obtain all the "milk" and pulp.
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Melt the butter inside a large skillet over medium-low heat. Add some corn and juices, the three tablespoons water, and sugar. Prepare, stirring, before the corn is tender. Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for just two minutes.
Progressively add some milk, stirring constantly. Prepare for around 2 minutes longer. Don't let the mix boil.