Source of Recipe
"Shuck Beans, Stack Cakes, and Honest Fried Chicken" by Ronni Lundy
Forget every gelatinous can of creamed corn you have ever eaten. This is different. Crisp and fresh tasting, but creamy too. Very, very good. The secret is cutting the kernels of corn off the cob. Using a very sharp paring knife, cut the kernels off down the length of the cob, taking off just the tops of each one. When you have done that, then scrape the cob to get the juices out (HINT: do this in a very deep large bowl - corn is juicy!).
List of Ingredients
- 6 ear of corn - shucked and kernels cut off
- 4 T. butter
- 4 T. half and half
- salt and pepper, to taste
- 1 T. sugar - if it needs it
- Melt butter in a skillet. Add corn and half and half. If the corn begins to dry up during cooking you can add more half and half, but remember it shouldn't be soupy - just creamy.
- Cook, stirring frequently, over medium to medium high heat 8 - 10 minutes. Do not let it burn. Taste when done and add salt, pepper and sugar to taste.