Fresh Cream Corn off the Cob

Total Time
15 mins
10 mins

In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce

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  1. Take the husks and silk off the corn.
  2. Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
  3. Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes. If it's a little watery add the corn starch to thicken and cook an additional 5 minutes.