This corn is actually better than what Grandma used to make! A tip: after cutting the corn off the cob, use the dull edge of the knife to scrape the remaining "corn milk" off of the cob. It makes the corn extra creamy. Also, using 8 cobs gave me twice as much as needed, so you'll likely need less than 8 cobs.
Photo: Tina Cornett
- 1/4 cup butter or margarine
- 2 1/2 cups fresh corn kernels (about 8 ears)
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.
- Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.
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