Creamed/Skillet Corn

When I was growing up, I’m sure I didn’t appreciate this as much as I do now. But, it’s something I now crave! And…apparently, so does my daughter, because she asked me for it the other day. It is a bit of work, but SO worth it!

Ingredients

• 8 ears corn, husks and silk removed

• 4 TBS butter

• 2 TBS flour

• ½ cup milk (or heavy cream)

• 1 tsp sugar

• ½ tsp coarse salt

• ¼ tsp freshly ground pepper

Directions

• Remove kernels (see photo/video below)

  • Stand corn cob up in a large bowl. Using a sharp knife, slice downward to remove kernels. Repeat with remaining ears.

  • Use the edge of the knife or soup spoon to scrape downward on the cob to remove “cream”.

• Melt butter in a skillet and add flour stirring to create a roux

• Add corn kernels, pulp, and milk. Bring to a boil.

• Reduce to a simmer. Cover, and cook, stirring occasionally until corn is very tender, 20-25 minutes.

• Add sugar, salt and pepper and simmer, uncovered, until cream has thickened, 4-6 minutes.

• ENJOY!

~Brooke

Brooke cutting corn off the cob.