A sweet and savory cream style corn made from fresh corn cut off the cob, sauteed in a cast iron skillet with bacon grease and simmered in a creamy sweet and salty sauce made with flour, a bit of sugar, cream, salt and pepper. This is my favorite recipe for garden fresh corn.
Today's recipe will be short and sweet, but no less delicious. When summer rolls around not only is it strawberry season, but, corn is in-season as well. This is the time of year when corn is plentiful, so I love shucking and preparing fresh corn to store in the freezer to enjoy throughout the year.
Our favorite way to cook fresh corn on the cob is grilled, but my family really loves creamy skillet corn just as much. Have you ever tried it? Chances are if you live in the South than you have.
Skillet Corn is fresh corn that has been scraped off the corn cob and simmered in a creamy sweet and savory buttery sauce. Pure comfort food and a delicious, easy corn side dish that pairs perfectly with beef, chicken or pork. This recipe is a real crowd-pleaser, so be sure to make it for your next get-together.
In a large (10 1/2 in) cast iron skillet, add the corn and 2 cups water or (enough to cover the corn). Bring the mixture to a boil, reduce heat and simmer until the corn is soft (about 20 - 30 minutes). Drain the corn and set aside.
Bring the corn mixture to a boil, reduce heat to med-low and simmer the corn mixture, stirring occasionally for 25-30 minutes until the mixture thickens and becomes creamy.
Turn off heat and season with additional salt and pepper before serving.
Old Fashioned Skillet Corn
4 - ears fresh corn, husked and cut off cob
2 - cups water (to soften corn)
2 - tablespoons bacon grease
1 1/2 - tablespoons flour
2 1/2 - tablespoon sugar
salt and pepper, to taste
1 - cup half and half
1/2 - cup water
2 - tablespoon butter
- Shuck corn and pull off silk and rinse under cool running water. Using a knife remove corn from the cob (I use a bundt pan for this part). Using the dull side of your knife, scrape the cob to get all the corn milk. Set corn aside.
- In a large (10 1/2 in) cast iron skillet, add the corn and 2 cups water or (enough to cover corn). Bring the mixture to a boil, reduce heat and simmer until the corn is soft (about 20 - 30 minutes).
- Drain corn and set aside. Rinse and dry the skillet and return to the stove. Preheat the cast iron skillet over medium-high heat and add the bacon grease, until melted.
- Add the corn and saute over medium-low heat for about 3-5 minutes. In a medium size bowl or large measuring cup, add the flour, sugar, salt and pepper, half and half and 1/2 cup water. Whisk the mixture until blended.
- Pour the milk-flour mixture over the corn and mix until blended. Bring the corn mixture to a boil, reduce heat to med-low and simmer the corn mixture, stirring occasionally for 25-30 minutes until the mixture thickens and becomes creamy.
- Turn of the heat, add the butter and mix until blended. Season with additional salt and pepper before serving.
Cook's Note: Frozen corn can be substituted when fresh corn is not in season. Also you can substitute 1 tablespoon honey for the sugar to make creamy honey skillet corn.
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