Homemade Cream-Style Corn
Fresh corn on the cob is now in season and we didn’t want to pass up the opportunity to share a sweet corn recipe with you. This homemade cream-style corn is naturally sweet and if the corn is very fresh you can skip the granulated sugar — you won’t need it. This cream-style corn recipe is a delicious dish, and it is so easy to prepare. If you’re looking for something to do with fresh corn, try it — you’ll love it!
6 ears fresh corn
1/4 cup butter
3 tbsp water
1 tsp sugar
1 tbsp flour blended with 1 tbsp water
1/2 tsp salt
1/2 tsp coarsely ground black pepper
3/4 cup milk or half-and-half
Remove the husks and silk from the ears of corn and rinse well. Stand an ear on its end and, with a sharp knife, cut downwards through the rows of corn. Don’t cut too close to the cob; cut the corn 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. Add the corn and juices, the 3 tbsp water, and sugar (if using). Cook, stirring, until the corn is tender. 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.
Fresh-picked corn will be the sweetest and most flavourful and it will be lower in starch. A few hours at room temperature can make a big difference. If you can’t use the fresh corn immediately after picking (or purchasing from the local farmer’s market), refrigerate it in its husks. If the husks have been removed, parboil the corn on the cobs for a minute or two and then refrigerate it for up to three days. The heat will keep the sugar from turning to starch.