When I was growing up, I’m sure I didn’t appreciate this as much as I do now. But, it’s something I now crave! And…apparently, so does my daughter, because she asked me for it the other day. It is a bit of work, but SO worth it!
Ingredients
- 8 ears corn, husks and silk removed
- 4 TBS butter
- 2 TBS flour
- ½ cup milk (or heavy cream)
- 1 tsp sugar
- ½ tsp coarse salt
- ¼ tsp freshly ground pepper
Directions
- Remove kernels (see photo/video below)
- Stand corn cob up in a large bowl. Using a sharp knife, slice downward to remove kernels. Repeat with remaining ears.
- Use the edge of the knife or soup spoon to scrape downward on the cob to remove “cream”.
- Melt butter in a skillet and add flour stirring to create a roux
- Add corn kernels, pulp, and milk. Bring to a boil.
- Reduce to a simmer. Cover, and cook, stirring occasionally until corn is very tender, 20-25 minutes.
- Add sugar, salt and pepper and simmer, uncovered, until cream has thickened, 4-6 minutes.
- ENJOY!
~BrookePlay
Cookin With Brooke 