Aunt Sadie's Creamy Fresh Corn

Susan Feliciano

By
@frenchtutor

Don't try this with canned or frozen corn - it just won't taste the same.
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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Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6-8
ears fresh corn
4 slice
bacon
2/3 c
water
1 tsp
salt (or to taste)
1/2 tsp
sugar
2 tsp
flour
1/4 c
milk
1/8 tsp
pepper
1 Tbsp
butter

Directions Step-By-Step

1
Husk 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.
2
Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
3
Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
4
Stir 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.
5
Serve hot, garnished with the crumbled bacon.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom