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!
Recipe adapted from Cooks Country