My first ever fresh cream style corn

Fresh corn on the cob

is always a sign that summer is here.

It is hard to beat that first sweet corn 

with its' tender morsels and sugary

taste.

Whoever discovered cooking it in the

microwave was a genius.  Just leave all

of the husk on and pop a couple in the

microwave for 5-6 minutes.  Let it sit in
there for a few minutes and BAM!

You can shuck it and the silks come off

so easily and it is cooked pretty much perfectly.

This time I was craving something different

and cream style corn popped in my head.

Turned out to be a little more work, but

was well worth it.

Cream style corn

6 ears of corn 

1 T sugar
1/2 cup water

4 T butter 

2 T flour

4 T water

2/3 cup half&half

salt 

pepper

Clean the corn and cut the kernel off the cobs into a large bowl.  Scrape the cobs with the back of the knife to get the juices from the corn as well.  

Melt 2 T of the butter in a large skillet over medium heat and add the corn, water and sugar.  Always bear in mind, I use 4-5 recipes to make one I like, and then I pull them back out of my head.  Use your judgement, if the corn looks too dry, add a splash of water here or there.  :)  Cook just until corn is tender.

Reduce heat to medium low.  Mix the water and flour together and add to the corn, stirring well.  

Cook a couple of minutes then add the half&half, 2 T butter, salt and pepper to taste.  I just used a few dashes of each.  Cook about 3-4 minutes more then serve. 

Love what you eat and eat what you love! :)