Creamed Corn


  • 2 teaspoons all-purpose flour
  • 12 ears corn
  • 2 tablespoons fresh chives
  • 2 tablespoons unsalted butter
  • 2 cups water
  • 1 cup heavy cream

Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes. Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil o...

View full recipe at Epicurious


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