Cooking fresh corn on the cob

Cream-style corn recipe made with fresh corn cut from the cob. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, cooking fresh corn on the cob food writer.

Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This creamed corn is a delicious dish, and it is so easy to prepare.

If you’re looking for something to do with fresh corn, try it—your family will love it. Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Melt the butter in a large skillet over medium-low heat. Add the corn and juices, 3 tablespoons of water, and sugar. Cook, stirring, until the corn is tender, about 6 minutes. Stir in flour and water mixture, salt, and pepper, blending well.

Continue cooking, stirring, for 2 minutes. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil. If the husks have been removed, parboil the corn on the cobs for a minute or two and then refrigerate them for up to three days. The heat will keep the sugar from turning to starch.