This was a special request item by my husband for his birthday, & although I have several recipes of my own, I decided to use one from one of my cookbooks that I had never made before, & this was the recipe I chose.
The technique may be a slight bit different from my version but the results were the same. It was very tasty & good, & went extremely well with my KEEP YOUR MAN FRIED CHICKEN , & the homemade QUICK BUTTERMILK ROLLS, which I have yet to post. The important thing is he enjoyed his birthday meal, & that made me happy. Hope you like this recipe too. This recipe posted for Terri O.
1This original recipe came from a cookbook called COUNTRY LIVING RECIPES By- JEAN WICKSTROM LILES. Remove the outer husks and silks from each ear of corn. I had 10 ears of corn and used a bit more sugar and flour.
2Using a sharp knife cut the corn down the length of each ear of corn. I like to cut at least twice with a knife, then with the sharp blade of the knife, scrape all of the milk like pulp from the cob, going down the length of it on all sides. Then set aside.
3Now add the flour, salt, pepper, & sugar to a small bowl then gradually pour in the milk, and stir until mixture becomes a smooth paste like consistency.NOTE: Off season fresh corn can be a bit more expensive than it is when in season, I paid $6.00 for 10 ears of corn, not an economical price, but my husband is worth it, so I bought it.
4Add butter to a large skillet, and heat till melted, add in the corn, and stir well to blend. Then slowly stir in the flour mixture; cover and cook over low heat about 10 minutes until corn is tender, be sure to stir often to prevent corn from sticking to bottom of skillet. Now add in the whipping cream and stir till blended, then serve immediately while still hot. NOTE MY SUGGESTION IS THAT YOU MAY ADD CHOPPED RED OR GREEN BELL PEPPERS, AND OR CHOPPED ONIONS IF DESIRED WHILE COOKING BOR COLOR AND TEXTURE AND ADDITIONAL FLAVOR. OPTIONAL.