During the summer, I can’t resist buying fresh corn on the cob, especially when it goes on sale for 5 for a $1! This recipe is so much better than canned cream corn. It’s naturally sweet and crisp. Fresh creamed corn goes well with any meal, but is a marvelous complement to a Mexican themed dinner.
by Elizabeth Dronet
Ingredients
8 ears of corn
3 Tbsp butter
1/2 cup milk
1 Tbsp cornstarch
1 Tbsp sugar
1/2 tsp salt
Method
The corn can be prepared two different ways. You may cut and scrape kernels from the cob and cook it in the skillet for about 12 minutes. Or you may boil the cobs first for about 5 minutes, cool, and cut and then scrape kernels off of the cob. I sometimes store the boiled kernels in the fridge for quick assembly the following evening.
In a large skillet, melt butter and add corn and milk. Sprinkle with cornstarch, sugar, and salt. Bring to a boil. Simmer a few minutes if the corn is already cooked. If the kernels are raw, simmer for 10-12 minutes. Serve hot.
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