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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This is the way my paternal grandmother made cream corn. She had a garden of her own, so fresh corn was easy to come by. If you can't get fresh corn or your corn is dry, you will have to use the option to add dairy cream.The very best time to make this is when Silver Queen Corn is coming in! Ingredients:
6 ears sweet corn, preferably the silver queen variety |
1/2 lb butter |
salt, to taste |
pepper, to taste |
1/4 cup water |
1/4 cup cream (optional) |
Directions:
1. First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob - it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
2. Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.
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