Now for the skillet part: heat a little oil in yes, a skillet, and cook the corn until it just starts to turn a teeny bit brown…about 5-10 minutes. Now stir in a mixture of a little flour, sugar, salt and pepper with a little water. This is going to turn into a creamy sauce that you will swear includes actual cream…but no, it’s just the wonderful juice coming out of your corn. Simmer this all together until the water is gone but the corn is beautiful and creamy, and then add just a little bit of butter.
I’m not saying you won’t ever eat a plain old ear of corn again, but you might just think about it. Go eat up that corn while we still have it!
Serves: 6-8 servings
- Kernels sliced from 8 ears of corn
- 1 tablespoon flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- ¾ cup water
- 1 tablespoon butter
- Combine flour, sugar, salt and pepper in small bowl.
- Heat oil in skillet over medium high heat. Add corn and cook until starting to get brown, about 5 to 10 minutes, stirring occasionally.
- Add flour mixture to skillet and stir until corn is coated. Add water, reduce heat and simmer until water is almost gone and corn is creamy, about 10 to 15 minutes.
- Stir in butter and serve at once.
Recipe adapted from Cooks Country