Cream corn

This homemade cream-style corn is naturally sweet and tasty. The recipe is created with fresh corn scraped from the cobs, butter, half-and-half, and easy seasonings.If the corn is really fresh you can skip the granulated sugar — you won’t need to have it.

This cream-style corn is a delicious dish, and it is so easy to prepare. If you happen to be looking for some thing to do with fresh corn, attempt it — your family members will enjoy it!


  • 6 ears fresh corn
  • one/4 cup butter
  • 3 tablespoons water
  • one teaspoon sugar
  • one tablespoon flour (blended with 1 tablespoon water)
  • one/2 teaspoon salt
  • one/two teaspoon coarsely ground black pepper
  • three/4 cup milk (or half-and-half)

Methods to Make It

Gather the substances.

Get rid of the husks and silk from the ears of corn and rinse effectively. Reduce about an inch or so off of the best of each ear to make a flat end. Stand an ear on its flat end on a wide bowl or plate and, with a sharp knife, cut downwards through several rows. Never cut too shut to the cob lower the corn kernels about 3/4 of the way by means of. When the kernels are lower from the cob, scrape the corn with the back of the knife to get all of the “milk” and pulp.

Melt the butter in a massive skillet in excess of medium-reduced heat.

Add the corn and juices, the 3 tablespoons water, and sugar. Cook, stirring, until the corn is tender.

Stir in flour and water mixture, salt, and pepper, blending properly. Carry on cooking, stirring, for two minutes.

Slowly include the milk, stirring continually. Cook for about 2 minutes longer. Do not let the mixture boil.

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