- 6 ears fresh corn
- 1/4 cup butter
- 3 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon flour blended with 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 3/4 cup milk or half-and-half
Cut corn from cobs then scrape with a sharp knife to get all of the milk and pulp. Melt butter in a large skillet. Stir in corn and juices, the 3 tablespoons water, and sugar. Cook until corn is tender. Stir in flour-water mixture, salt, and pepper, blending well. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let boil.
Serves 4 to 6.
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