Summer Southern Series: Skillet Fried Corn

• Ingredients

  • 6 Ears of Corn, Kernels Cut Off.
  • 2/3 Cup of Water.
  • 2 Teaspoons of Cornstarch.
  • 1/4-2/3 Cup of Heavy Cream.
  • 4-6 Tablespoons of Salted Butter.
  • Salt and Pepper to Taste.
  • 1-2 Tablespoons of Sugar (Optional.
  • 9" Iron Skillet.

Found on hollyscheatday.com

Description

Ingredients

• 6 Ears of Corn, Kernels Cut Off.
• 2/3 Cup of Water.
• 2 Teaspoons of Cornstarch.
• 1/4-2/3 Cup of Heavy Cream.
• 4-6 Tablespoons of Salted Butter.
• Salt and Pepper To Taste.
• 1-2 Tablespoons of Sugar (Optional).
• 9 Iron Skillet.

Directions

• Cut the ends off of your corn, then hold them vertically on a large plate while you carefully cut the kernels off. Now place your butter in the bottom of your skillet and place on low to medium heat, when the butter is completely melted, raise the temperature to medium/high heat. Now add your corn kernels to your skillet, and if you feel the need to add sugar to your corn do so now, and cook your corn for about 1-2 minutes. Now add in your water to the corn and continue to stir until it begins to slightly thicken and some of the water has evaporated. Now add your cornstarch and cook for 1-2 minutes until it thickens more. Now add the desired amount of heavy cream to thicken up the mixture even further. At this point you can add more butter and add salt and pepper to taste, this is totally up to your preference, as well as how much longer you want to cook to reach desired thickness and creaminess. Serve and enjoy!