Take this corn dish to potlucks or neighborhood BBQ parties and you're sure to win some fans with this creamy, comforting Southern favorite.
- 8 ears fresh corn (Or 6 cups canned or frozen)
- 2 tbs butter
- 1 tbs flour
- 3/4 cup heavy cream
- 1/4 cup milk
- 2 tsp sugar (Optional, or more to taste)
- Salt and pepper, to taste
- Hold an ear of corn over a high walled bowl, then, using a sharp knife, cut off the kernels. Then, using a spoon or butter knife, scrape the cob to remove the corn pulp. Repeat for each ear.
- Melt the butter in a saucepan over medium heat. Add the corn kernels and pulp, along with the flour. Sauté for about a minute to cook out the flour taste.
- Turn heat to medium low, then stir in the cream and milk, as well as any desired seasonings. Stirring occasionally, let cook the corn and reduce slightly, about 20-25 minutes.