Mom’s Skillet Corn
Fried Corn, Skillet Corn or Creamed Corn - whatever you call it, it's all good!
- 5-6 fresh ears of corn, husks and silk removed
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 cup milk, more or less as needed for desired consistency
- 1 tablespoon cornstarch
Cut the corn kernels from the cobs. Reserve the corn cobs. Measure out 1 cup corn kernels and set aside. Add the remaining kernels to a food processor and pulse 6-7 times or until creamy. Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.
In a two cup measuring cup, whisk together the milk and cornstarch. Set aside.
Melt butter over medium heat in a large skillet. Add the whole corn kernels, processed corn, corn pulp, salt, pepper and sugar. Sauté for 2-3 minutes. Add the milk and cornstarch mixture. Bring the corn to a boil, then reduce the heat to low and simmer until the corn is thick and creamy. Add more milk or cornstarch if needed for desired consistency. Serve with extra butter and more ground black pepper if desired.