Mama Emma's iron skillet cream corn
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- 8 ears
- fresh sweet corn
- 6 slice
- 2/3 c
- 3/4 c
- cream or half and half
- 1/2 medium
- yellow onion
- 1/8 tsp
- ground nutmeg
- 1 tsp
- ground pepper
- 1 pinch
- kosher salt to taste
- 2 Tbsp
- unsalted butter
- 2 tsp
- all purpose flour
1put the bacon in the iron skillet and cook
remove the bacon and set aside but reserve the rendered grease
2finely chop the the onion and cook until translucent , about 3 minutes. Turn off the heat
3Thoroughly shuck and clean the corn.
Using a large bowl stand the ear of corn on it's end and shave the tops from the kernels with a chef's knife.
Using a large spoon firmly scrape the cob clean of corn and corn milk.
4Turn the heat to medium and put the corn in the skillet with the onion.
Add the water and bring to a simmer. Reduce the heat, add the cream,flour,pepper,salt, and nutmeg and stir thoroughly.
5cook the corn uncovered for 25 additional minutes and put the butter in prior to serving.
6chop the cooked bacon and sprinkle on the corn after plating.