Prep 10 mins
Cook 20 mins
Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.
- 3 cups corn, cut fresh from cob
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1⁄4 cup butter
- 1⁄2 cup water
- 1 tablespoon flour
- 1⁄4 cup milk
- Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
- Cover and simmer 15 minutes on medium heat, stirring occasionally.
- Combine flour with milk, blending until smooth.
- Stir into corn.
- Cook five more minutes, stirring constantly.
Nice corn. Defintely a "back in the day" recipe which is fun. Mine was a bit bland, so I added extra seasoning salt and a few onion flakes. Serving for dinner tonight with BBQ chicken. Made for BEVY Tag. FYI. . .I had given this 4 stars, but after 2 hours in the fridge the flavors really came together and I am back to increase my rating to a 5. Hubby really enjoyed it!!! UPDATE: I just made this again last evening as a fast and easy side dish to BBQ. This time my sauce was really thick (which we love). I cheated and added about 1 T of cream cheese and some milk and WOW did that take this recipe over the top.
This was very tasty! I would cook the corn a little longer next time though as it was a bit crunchy for my tastes.
Delicious! Reminiscent of my grandmothers creamed corn. Thanks for sharing!