I absolutely love summer for the farmers markets and veggie/fruit stands. One of my favorite things to make is Skillet Cream Corn. My other favorite fresh corn dish is the succotash my step dad makes, so much butter and Lima beans its fabulous. I was making a big skillet of creamed corn and my daughters boyfriend decided he would try making some for my daughter as she loves it too. I told him how I make it and he went home and did an excellent job! Here is a picture of his corn starting to cook:
The top picture is my corn the same night, finished. To fry up this corn we simply cut the corn off the cob, scraping the cob to get all the corn “milk” as we call it. Put corn in a skillet along with a little milk, stick of butter and some salt and just let it cook until starts to get a bit tender. To thicken it up we put a little flour in a cup along with some milk and make a thickener. Stir that into the corn and it will “cream” it. Add some black pepper and serve. Of course depending on the amount of corn you might want more butter, milk etc. just taste it and use your judgement. Pretend its corn on the cob that you have cut off and are seasoning up. I know this a vague description but its an old country thing that I just don’t measure, I just throw it in the pan. It worked for Robbie and I am confident that it will work for you. I am so proud to say that all three of my kids ( I count Robbie as mine) can cook. Robbie makes a great creme brulee that I truly enjoy and I have featured both the other kid shere before as well. I hope in the future to tell you more about the dishes they cook or that they will tell you themselves given time…please kids….indulge the Mommy.