Description
Learn how to make fresh cream-style corn using sweet corn on the cob. Enjoy the natural sweetness great texture of this homemade side dish.
Ingredients
Scale
- 1 dozen ears of corn, shucked and cleaned
- 8 tablespoons butter
- 1/3 cup water
- 1 tablespoon granulated sugar, or to taste
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon (scant) kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 cups half-and-half
Instructions
- Prep the Corn: Cut the corn from the cobs and then scrape them to get all of the milky liquids and sweet pulp.
- Cook the Corn: Melt the butter in a large skillet over medium-low heat. When the butter is hot and sizzling, add the corn and its juices. Add 1/3 cup of water and sugar and cook, stirring occasionally, for 8 to 10 minutes or until the kernels are tender.
- Make the Creamy Sauce: In a cup or small bowl combine the flour with 2 tablespoons of cold water; whisk to make a smooth slurry. Add to the corn and cook, stirring, for 1 minute. Add the salt, pepper, and half-and-half. Cook while stirring for 2 minutes or until thickened and just beginning to simmer. Do not boil.
- Serve: Garnish with chives or parsley if desired and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish