My mother and stepfather gave us a "mess" of corn yesterday evening, and this morning dear Mr. Honeysuckle shucked it and cleaned it for me. He fed the horses the shucks and corn cobs. Yum for the horses...they love it!
Anyway I made creamed corn for lunch. Along with turkey and rice, buttermilk cornbread and ahem....yellow squash, straight from the garden. One squash filled the skillet! A huge squash but very tender! I sauteed it with green onions for a little change from smothered...
OKay enough about squash.
Here's how I made the creamed corn:
8 ears of fresh corn
2-3 T. butter
Salt and pepper to taste
2 t. corn starch if needed (see note*)
Shuck corn and remove silk. Trim any bad spots off. Wash corn. Warm skillet and add butter. Keep on low while preparing corn. Cut the tips of the "kernals" into a bowl, then scrape the cob (the remaining juice under the kernals) into the bowl. Turn burner up to medium. Place corn into skillet and add about 1 /2 cup water, salt and pepper. Stir and cover. You want it to simmer. Watch carefully and stir occasionally to prevent sticking. You may need to add a little more water if it does. Cook until it is slightly glossy looking and thickened, approx. 15-20 minutes.
*If it is watery or doesn't thicken then the corn wasn't very starchy or you may have added a little too much water. You may thicken it by adding 2 t. corn starch mixed in a little cold water, then stir into corn.
Taste to see if done. Turn down to lowest temp. to keep it warm until mealtime. Serves 6.