Corn is in season, so what better time to share a recipe that's been a favorite for many, many years? This one is near and dear, a reminder of times spent around the dinner table with family and going back for seconds...and thirds. You will be too.
Total Time: 25 Minutes
Servings: 4-6 Servings
- 3 cups fresh corn cut from the cob
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon sugar
- 1/4 cup butter
- 1/2 cup water
- 1 Tablespoon all-purpose flour
- 1/4 cup milk
Combine corn, salt, pepper, sugar, butter, and water in a 10" skillet. Cover and simmer 15 minutes over medium heat, stirring occasionally.
Combine flour and milk, blending with a fork until smooth. Stir into corn. Cook an additional 5 minutes over low heat, stirring constantly.
Whole milk works best
Once you've cut the kernels from the cob, scrape cob with a knife to "milk" the corn