Cream-Style Corn

Sweet corn is in season which means that one of my favorite dishes is in season too. If you have never had homemade cream-style corn I strongly suggest you try it, even if you don't like the stuff in a can. The homemade version is incredibly tasty and the kernels should still have a little crunch, unlike the canned version which is just mushy. Try this as an alternative to roasting and enjoy the sweet corn season while it lasts. This is more of a formula than a recipe, but I'd be happy to answer any questions if that is stopping anyone. This recipe was taught to my sister by our aunt and my sister taught it to me. It is really easy and almost as fast as reheating a can of veggies.

Cream-Style Corn

1 medium ear corn per person
1/2 - 1 Tbs. butter per ear of corn
dash of salt
dash of pepper
milk, amount varies

Start by husking the corn and removing as much of the silk as you can. Rinse the corn and then cut the kernels off directly into a skillet, holding the ear of corn mostly vertical. (I normally use a 10" skillet for up to 4 ears of corn.) You don't want to cut too close to the corn cob, only cut about halfway through the kernels. Once you have cut the corn off the cob put the knife perpendicular to the cob and starting at the top run the knife down along the cob to "milk" all the juices out. When the corn is really ripe and ready this juice is what produces almost all of the "cream". Once you have removed all the kernels and "milked" all of the corn cobs you are ready to add the butter and cook it. If your corn is really juicy and/or you will be using whole milk add the smaller amount of butter. If your corn isn't very juicy or you are using skim milk add the larger amount. Heat the corn and the butter over medium heat stirring frequently. Once the butter is melted add salt and pepper and milk until it looks right. If in doubt err on the side of less milk as you can always add more later. Keep stirring (though nothing bad will happen if you stop to grab something, this just goes quickly) and after a minute the milk, butter and juices will mix together into a lovely, creamy sauce. At this point you can taste a little to see if you want more salt, pepper or milk. If your corn isn't quite ripe enough you might add a little sugar to balance the flavors, but this isn't normally needed. Continue heating until everything is hot and just starting to get bubbly. Serve and enjoy.

This is one of our favorite things to do with the corn from our CSA share. DH doesn't like corn on the cob so this is a great alternative. I know this doesn't sound like a healthy recipe, but when the corn is really ripe and juicy there is very little in the way of butter or milk as the juices you "milk" from the cob provide almost all off the liquid.