How to Make Cream Corn!
photo by Monet R. B.
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4-6 Bowls
- Serves:
- 4-6
ingredients
- 6 ears fresh corn
- 1⁄4 cup butter
- 3 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon flour (Mixed With one Tablespoon Water)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 cup milk
- 1⁄2 cup cream cheese
directions
- Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide bowl or plate and, with a sharp knife, cut downward through several rows. 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 tablespoons water, and sugar. 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 and cream cheese, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.
- Enjoy!
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