Wednesday, July 11, 2012

Southern Skillet Corn

Posted by Lori:

Recently we purchased two large bags of fresh corn on the cob.  We had hopes of growing our own, but our oldest son's corn crop only grew a few feet and produced one ear!  With the purchased corn, we shucked and cleaned it then froze it. (Remember last year I showed you how to clean it in the dishwasher?  If not, read HERE.)  Sunday I cooked a few bags of the corn and had several ears left.  I found a delicious recipe for fresh corn on the cob and adapted it to use the leftover corn cobs.  It was DELICIOUS!  Definitely a keeper!

Southern Skillet Corn
(Adapted from recipe at Kevin & Amanda.  HERE is their original recipe using fresh, uncooked corn on the cob.)

6 ears leftover corn on the cob
3 tablespoons flour
2 teaspoons sugar
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water 
3 tablespoons butter

Cut corn off of the cob.  (I like leaving some big pieces all stuck together.)  

Melt butter over medium heat in a large skillet.  Combine flour, sugar, salt and pepper in a small bowl.   Add corn, flour mixture, and water to corn mixture.  Stir or whisk together to combine.  Cook for 10 - 15 minutes until mixture gets thickened, stirring occasionally.

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