Homemade Cream-Style Corn
A fresh, naturally sweet cream-style corn dish uses kernels cut directly from the cob for a quick side.
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Instructions
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Prepare 6 ears of fresh corn by removing husks and silk, then rinsing. Cut 1 inch off the top of each ear, stand on the flat end, and slice kernels about three-quarters of the way down; scrape remaining "milk" and pulp from the cobs.
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Melt 1/4 cup unsalted butter in a large skillet over medium-low heat.
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Add the prepared corn, its juices, 3 tablespoons water, and 1 teaspoon sugar; cook, stirring, for 6 minutes until tender.
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Stir in 1 tablespoon flour (blended with 1 tablespoon water), 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper; continue cooking and stirring for 2 minutes.
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Gradually incorporate 1 cup milk, stirring constantly, and cook for about 2 minutes more without boiling. Serve.