Cream Corn

Recipe by breezermom
READY IN: 40mins


  • 6
    ears sweet corn, preferably the Silver Queen variety
  • 12
    lb butter
  • salt, to taste
  • pepper, to taste
  • 14
    cup water
  • 14
    cup cream (optional)


  • First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
  • Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.