My grandmother made cream corn every day during the summer when the corn was fresh and plentiful. She also preserved corn either by canning or freezing to use throughout the year. We love corn, and in this recipe, I use both white and yellow corn. The dish works well with one or the other, or a combination of both.
Cream Corn Recipe
- 10 ears of corn
- ½ cup butter
- ¼ cup sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons flour
- ½ milk cream, or half & half
- Over a large saucepan, remove corn from ear using a corn cutter or pairing knife. After all corn is removed from each ear, take a pairing knife and scrape the corn ears over saucepan until all juices and corn remnants are removed. Add water, if necessary.
- Add butter, sugar, salt, and pepper. Cover, and cook over medium heat until corn is tender.
- In a small measuring cup, whisk flour and milk until smooth. Add flour mixture to corn, a little at a time, until thick. If corn is too thick, add additional milk. Stir well. Adjust salt and pepper as needed.