Cream style corn from scratch…easy, quick and delicious! This tastes best with sweet corn right off the cob although you can use frozen corn as well if that’s all you can get.
What you’ll need:
8 ears sweet corn (or 2 cups frozen corn)
1 cup cream or half and half
2 Tbsp butter
2 Tbsp sugar
salt and pepper to taste
1 cup milk
1 Tbsp corn starch or flou
1/4 cup Parmesan cheese
Cut the kernels off the ears of corn, slicing just the top half of the kernels off. Using the back of your knife, scrape the ears to get the remaining juice out of the ears. Put into a medium sauce pan and add cream or half and half, butter, sugar and salt and pepper. Bring to a boil over medium-high heat. Cook for 4-5 minutes. Mix corn starch into the milk until dissolved and then add to corn mixture. Bring back to a boil and take off heat. Stir in Parmesan cheese. Let sit for 5 minutes before serving. Makes 6-8 servings. Enjoy!
