This delicious, sweet cream-style corn is a recipe you'll use again and again. This is a great side dish to serve when you want to impress, and it's super easy to prepare.
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
Ingredients:
- 6 ears corn, husks and silk removed
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons granulated sugar
- 3 tablespoons water
- 2 teaspoons flour
Preparation:
Using a sharp knife, cut the tip off of the corn. Place on a large plate or wax paper, cut side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
Combine the corn and juices with the cream, salt, pepper, and sugar.
In a medium skillet or saute pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes.
Combine the cold water with the flour until well blended. Stir into the corn mixture and continue cooking, stirring, until thickened and bubbly.
Serves 4 to 6.
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Mexican-Style Corn
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