Homemade Cream Corn

Back on the internet again, looked for and found a recipe that looks very good.

Ingredients

6 ears fresh corn

1/4 cup butter

3 tablespoons water

1 teaspoon sugar

1 tablespoon flour (mixed with 3 tablespoons of water)

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1 cup milk (or half-and-half)

Stuff you will need

Cutting board

Sharp knife

Cast iron skillet

Directions

Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.

Melt the butter in a large skillet over medium-low heat.

Butter melting in a skillet

Add the corn and juices, 3 tablespoons of water, and sugar. Cook, stirring, until the corn is tender, about 6 minutes.

Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.

Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.

Comments and suggestions always welcome!