Creamed Corn

Using a cookie sheet, shuck the corn off the cob, making sure to cut the tip off the corn first, then cut the rest of the corn off the cob. Now take a knife and scrape all the juice off the cob. If you don’t do it this way it will not turn out. The juices are what makes the cream. Set aside.

In a Dutch oven, melt the butter. Add the flour. Cook for a few minutes. Add corn. Cook for about 5 minutes. Add enough water to make a thick consistency. Add salt, pepper and Sweet ‘n Low to taste. Cook covered on low until the corn is tender. Keep adding water as needed.

Enjoy!

Notes:
Use your judgement on how much Sweet ‘n Low to use. The fresher the corn, the less sugar you will want to add. Sometimes my corn may only use 1 packet, other times I may use 6 packs. It really depends on the type corn you use.
Only use fresh corn for this recipe.
This recipe is a lot of work, but so worth it! My daughter reminds me every year when corn season is here! I always triple the recipe so I can share with her and her family.
Do not freeze. It is so much better fresh. No worries, you won’t have any to freeze anyway!