Tuesday, May 18, 2021

Creamed Corn

· 4 ears fresh sweet corn
· 4 tablespoons butter
· Salt and pepper, to taste

1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a sharp knife. Cut away from you, allowing the tips to fall into a large bowl.
2. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
3. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened about 20 minutes.
4. Season with salt and pepper.

No comments:

Post a Comment