 | | | Creamed Corn Ingredients 6 ears corn, shucked
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups water
Salt and white pepper Directions - Use a sharp paring knife to cut the tips of the corn kernels off the cob, keeping as much of the kernel intact on the cob. Transfer the corn tips to a bowl.
- Using the back of a heavy chef’s knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any corn “milk” that is released from the cob.
- Heat the butter in an Emerilware 10-inch fry pan over medium heat.
- Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes.
- Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time -- be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.
Yield: 4 side dish servings |
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