Creamy Skillet Corn {Granny's Recipe}

2:48 AM
Creamy Skillet Corn, super simple to make with few ingredients and is a great side dish to take to any gathering using fresh corn cut off the cob that is creamy with surprising crispiness.


Look at these beautiful ears of corn I got at Walmart for 15 cents an ear.  I am not surprised that they are running corn on special.

Fresh corn is always ready around the first of July here in Texas.



I have already made several trips to Walmart to take advantage of these savings.

I don't know how you like to eat fresh corn

Around my house, we are split on boiling it on the cob, and slathering it with butter, to cutting it off the cob, and cooking it in an iron skillet with butter and cream which is my favorite.


I use my Mother's recipe she used to make her Creamy Skillet Corn by, and oh how it brings back so many fond memories every time I make it.

As a girl growing up, we would put up fresh corn in the freezer every summer.

Mother would blanch some on the cob and freeze it whole in freezer bags, and cut the rest off the cob and freeze it in freezable containers.

The winter was just a little sweeter with all that corn love in the freezer.





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Creamy Skillet Corn


Yield: 8-10
Author: Kay Little | Cooking with K
prep time: 30 Mcook time: 45 Mtotal time: 75 M
Creamy Skillet Corn, super simple to make with few ingredients and is a great side dish to take to any gathering using fresh corn cut off the cob that is creamy with surprising crispiness.

ingredients:

  • 12 ears fresh corn, shucked and silks cleaned off with cool running water
  • 1/4 cup butter
  • 2 tablespoons cornstarch (or flour)
  • 3 teaspoons sugar
  • 3/4-1 cup water (or milk)
  • 11/2 teaspoon salt
  • 1/2 teaspoon pepper

instructions:

How to cook Creamy Skillet Corn

  1. In a large deep bowl, using a sharp knife cut the kernels off the cob; go back with a spoon, and scrape all that wonderful corn milk off the cob.
  2. In a large iron skillet or heavy bottom skillet, melt butter and then add the corn.
  3. Cook corn on low, simmering for 15-20 minutes or until corn becomes soft and tender.
  4. In a small bowl while corn is cooking, whisk together cornstarch, sugar, water, salt, and pepper to form a slurry; pour over the corn and stir until mixed well.
  5. Simmer for 15-20 minutes, stirring occasionally.

NOTES:

I grew up with a large family, so my Mother's recipes are on a large scale. If the recipe is too big, you can cut the recipe in half. I remember Mother occasionally would use milk instead of water and add as much as for the desired thickness. Adjust the salt and pepper to taste. Use less or more sugar as desired.
Kay Little
Kay Little

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