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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…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 20 minutes ]
- 4 – ears fresh corn, husked and cut off the 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 a 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 off the heat, add the butter and mix until blended. Season with additional salt and pepper before serving.