Tuesday, February 18, 2014

Southern Skillet Corn

Southern Skillet Corn

I found this recipe from a blog post here 

The players...

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

The fun begins with shucking the corn.
Isn't that beautiful
Cut the corn off the cob
This is a trick I learned from Food Network. If you put a bowl upside down in another bowl it will keep your corn cob away from all that is being cut off while keeping all the corn together in a bowl and not all over the counter. 
All the corn cut off
Once the corn is all cut off, take a spoon and scrape the cob. This will give you all the yummy juices and corn milk
See the well cleaned out cob
Once the corn is all clean, you will melt the butter is a skillet. Also, mix the flour, sugar, salt, pepper, and water together in a separate bowl.
Add Corn and flour mix to the buttered skillet.
Cook on Med-low heat for 40-45 minutes, stirring occasionally

Southern Skillet Corn

Instructions: Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings.

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