Wednesday, August 4, 2010
Creamed Sweet Corn
Recipe from my mother, Martha Bost
Husband-Tested in Alice's Kitchen
Here's what to make for a real summer treat when the scent of corn fields are in the air. This recipe was given to me by my mother. Your corn fans will love it.
5 ears of corn
1/2 teaspoon Kosher salt
1 cup water
1 1/2 cups half and half
1/4 cup unsalted butter
Scrape corn from the cobs into a skillet. Sprinkle with salt. Pour in the water. Boil down (about 10 minutes) Add half and half and then the butter. Cook, stirring occasionally on high for about 10 minutes. Simmer another 5 to 10 minutes with a lid.