|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|Total Sugars 9g|
|Vitamin C 7mg||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious, sweet cream-style corn is a recipe your family will ask for again and again. This is a great side dish to serve along with an everyday meal or add to stews, or when you want to impress, and it's super easy to prepare.
Corn from your local farmers market or, better yet, your backyard garden, will be supersweet. Even if you can't get the freshest ears of corn, this dish will not disappoint.
6 ears corn, husks and silk removed
2 tablespoons unsalted 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 all-purpose flour
Using a sharp knife, cut the tip off of the corn. Place on a large plate or waxed 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 sauté 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 and stirring until thickened and bubbly.
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