Creamed Corn

Shuck corn, wash and prepare with a corn cutter tool. (Alternatively, you can use a sharp knife. Remove the corn kernels first and then rake the knife down the cob to extract the milk.) Be sure to collect all the milk from the corn cob in the bowl with the corn kernels.

Melt the butter in a medium skillet over medium heat. Add the corn and the milk from the cob and saute for a few minutes until the corn feels almost dry (do not allow it to brown). Add the milk and sugar. Cook and stir for a few minutes until the milk is absorbed. Add some more milk, as needed, tasting for seasonings along the way. You may need to add milk several more times as the corn absorbs the milk. Cook until you have the desired consistency. The longer you cook the corn and add milk, the sugars will kick in and thicken the mixture. Season before serving, perhaps with a bit of cayenne pepper for some heat!

This is a dish that you have play with and season it as it cooks. Much of it depends on the corn you use, how fresh it is and the level of starch in the corn. You will know when it is perfect to serve!

Enjoy!