Southern Cream Corn
From garden to skillet. Fresh cream corn that your family will love!
Servings 6
Equipment
- sharp chef's knife
- sharp paring knife
- large bowl
- cast iron skillet
- large spoon
Ingredients
- 6 ears fresh corn
- 4 tbsp butter
- 1/2 to 1 cup water
- salt & pepper to taste
Instructions
- Shuck corn, remove silks, and rinse well.
- Place flat end of corn into the bottom of the bowl. Take large knife and cut halfway through the kernels all around the dob. Place cobs to the side. DO NOT discard as we aren't finished with them just yet.
- After cutting the kernels away from the cob, take the paring knife and carefully scrape each cob, removing the remaining corn and juices from the kernels.
- Heat the skillet and melt the butter over medium heat. Keep a close eye on the butter because it will burn easily once it has melted.
- Once the butter has melted, add the corn and 1/2 cup of water. Bring to a boil and reduce to simmer and cook uncovered until most of the water has evaporated. Taste for doneness.
- If your corn is not as tender as you would like, add another 1/4 c. of water at a time and let continue to cook until it has reached the tenderness that you prefer.
- Once the corn is done, remove from the heat and add salt and pepper to taste. Serve immediately.
Video
Notes
The size of your ears will determine how much water you need. It's best to start with 1/2 cup of water and add an additional 1/4 cup at a time as needed to reach the doneness you desire.