Creamed Corn is super easy during the right time of year! This is so easy to make that it is ridiculous. My Mama taught me to make this after I called her thinking I needed sugar, milk and butter! The key is good corn and a watchful eye. I usually make this first when it is part of a menu; that way I am able to keep an eye on it while preparing other things to cook.
You'll need a 1-inch non-stick skillet or a cured black iron skillet, corn cutter or a sharp granny knife, silicon spatula and
glass pie plate
Ingredients:
6-8 ears of fresh sweet corn (I like to use Silver Queen or a bi-color)
Up to 1/2 cup water
pinch of salt
Cut the ears off the corn either with the cutter or knife into the pie plate. Come back with a granny knife and really press the rest of the juice (milk) from the corn into the plate. Sometimes I squeeze the cobs with my hands to be sure I am getting all of the milk.
Pour the corn and its milk into the skillet; use the spatula to get everything from the pie plate into the skillet. Turn a burner on medium-high and pop the skillet on it.
Bring to a bubbly simmer, reduce heat and cook for about 15 minutes, stirring often with your spatula. Add the pinch of salt and taste, the corn should be thick and taste clean and fresh. Set it aside (off the burner) while you finish dinner.
Immediately before serving your meal reheat the corn with a little water on a hot burner. Only add enough water to get the consistency you like.
