Aunt Sadie's Creamy Fresh Corn
I'm saving some of my older relatives' recipes here - you'll know them because they'll have their names. Sadie lived in Stoneville, NC, near Winston-Salem. She could really cook! She's the one that had the cabinet with the flour bin built in - the Hoosier cabinet.
When fresh corn comes in season again, hope you enjoy this dish.
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- ears fresh corn
- 4 slice
- 2/3 c
- 1 tsp
- salt (or to taste)
- 1/2 tsp
- 2 tsp
- 1/4 c
- 1/8 tsp
- 1 Tbsp
1Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
2Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
3Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
4Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
5Serve hot, garnished with the crumbled bacon.