4cupscorn kernels, frozen, fresh or canned; rinsed and drained
6tablespoonsbutter
2tablespoonsflour, all-purpose
½cupheavy cream
½cupmilkSee recipe notes
1tablespoonsugar
salt and pepper , to taste
extra milk2% or whole (to soak corn); optional
Instructions
Set heavy cream out on the counter to get to room temperature
½ cup heavy cream
Prep corn: rinse and drain
4 cups corn kernels
If you want super sweet corn, let it soak in milk for 10-15 minutes
extra milk
In a large skillet on medium high heat, melt butter
6 tablespoons butter
Sprinkle in flour and whisk; let cook on low heat for 2 minutes; stir in milk and heavy cream and continue to whisk
2 tablespoons flour, ½ cup heavy cream, ½ cup milk
Add corn; bring to boil; stirring frequently
4 cups corn kernels
Turn heat to medium, stir in sugar if you want more sweetness; combine well
1 tablespoon sugar
Allow to cook about 20-minutes until kernels are tender; stirring frequently; taste for salt and pepper
salt and pepper
Notes
Be sure to use heavy cream that is about room temperature; otherwise, it may curdle when you add it to the hot butter
If you want to ensure sweet corn, soak it in milk for about 15 minutes, then resume recipe. (just put the corn in a big bowl and pour milk over it)
Use salted or unsalted butter; don't add salt until the very end after you taste it
If your corn isn't sweet enough, add more sugar, but keep in mind, sugar is a thickening agent so...if you add more sugar, you may have to add a little milk back into the skillet
Cook the corn until tender; add more milk if it's too thick
Corn may thicken when stored in fridge
Reheat on stove top or in microwave; if it's too thick, stir in a little water or milk