Cut the kernels off the cob, then using the back of
the knife, scrape the cob (this is always the way to
do it - you get all the milk that way). The sooner
you do this after it's picked, the better the corn
will be.
Melt the butter in a saute pan, then add the corn
(only use the sugar if using frozen corn. As you
stir the corn, gently mash some of the kernels, and
cook over medium heat for about five minutes.
Add the cream, and cook, stirring frequently, until
the starch from the corn thickens the cream. Salt
and pepper to taste.
You can make an alternative version by turning the
heat up high after adding the cream so it will
caramelize. Excellent either way.
Originally Submitted
12/28/2012
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