Cook what you grow
Southern Skillet Creamed Corn
The supper-table version: kernels cut from the cob and the bare cobs scraped for their starchy milk, simmered in butter and cream until it thickens itself.
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Ingredients
serves 6From the garden
- 8 ears fresh sweet corn, shucked, silks rubbed off · kernels cut and the cobs scraped
- 2 tbsp fresh chives, snipped (optional)
From the pantry
- 3 tbsp butter
- ½ cup whole milk
- ½ cup heavy cream
- 1 tsp granulated sugar (optional) · only for ears picked a few days late
- salt · to taste
- black pepper