Creamed Corn

Fresh off the cobb. Succulent, Sweet, & Creamy.

• Ready In: 3 hrs 30 mins
• Serves: 4
• Yields: 4 ounce

Ingredients

• 3  ears  of fresh  sweet corn
• 6  tablespoons butter
• 1  tablespoon flour
• 2⁄3 cup heavy cream
• 1⁄4 teaspoon cracked pepper
• 1⁄2 teaspoon sea salt

Directions

1. Shuck Corn.
2. Cut the tips of the corn off cobb, leaving about 1/4 of the corn on the cobb.
3. Scrape the cobbs clean to milk all the juice & corn from the cobbs.
4. Freeze into 2 quart size airtight baggies until ready to cook.
5. Put corn into a loaf pan.
6. Add Butter & Cream.
7. Cover with foil.
8. Bake at 300° for 1 hour.
9. Uncover, and Fold in Flour, Add Pepper & Salt to taste.
10. Bake for 1-1/2 more hours. Gently folding corn every 20 minutes.
11. For a smokey flavor, remove the corn after it has baked for 2 hours & place on indirect heat on the grill for 30 minutes.