In the middle month of an Indiana summer — sweet corn season is in full swing. There was plenty of corn at the Market last week and more coming. Let’s start with a classic dish made fresh and easy!
Fresh Cream-Style Corn
from Southern Food
- 6 ears corn, husks and silk removed
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons granulated sugar
- 3 tablespoons water
- 2 teaspoons flour
- Using a sharp knife, cut the tip off of the corn. Place on a large plate or wax paper, cut side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs.
- Combine the corn and juices with the cream, salt, pepper, and sugar.
- In a medium skillet over medium-low heat, melt the butter.
- Add the corn and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes. Serves 4.
Cook’s Note: Market Master Barbara Wilder tells me that she cuts the stem end of the corn and puts that end down on the plate and scrapes off the bottom half of the kernels; then cuts off the pointed tip and puts that end down to scrape off the other half of the kernels. She feels that this is more stable and safer. If you have a preferred method, we’d love to hear about it!
Every Hoosier cook knows multiple ways to prepare our state’s most famous piece of produce. Here are a few recipes that might not be in your repertoire — yet!