One of Scott’s favorite sides other than garlic mashed potatoes, is corn. We ditch that frozen Jolly Green Giant and go straight for the fresh corn right off the cob. This is the only way we eat corn in our house! One of Scott’s top 5 dishes he requests me to make is fried pork chops and corn is a must have side. I’ve made that meal so many times over the years that I had to switch it up from just plain corn off the cob to testing a new recipe for creamed corn one night and it ended up working out! This is great for summer time barbecues when corn is at its peak. I like to use the sweet corn for this but any fresh corn will do.
Here’s what you’ll need:
6-8 large ears of corn, husks removed
1/4 cup small diced onion
1 small clove of garlic minced
3 tablespoons of butter
2 tablespoons of all purpose flour
1/2 cup heavy cream
pinch of sugar
salt & pepper (1 teaspoon each)
Shuck the corn out of its husks and clean corn of any silk hairs. Holding the corn vertically in a skillet that you will use to cook the corn, run a knife down the ear making sure you don’t cut into the cob just cutting off the kernels. Don’t discard the cob just yet, you are going to run the back of your knife along the cob releasing any remaining pulp and milk from the cob. On medium heat add butter, onions, and garlic to skillet with corn and season with salt and pepper. When the butter is melted and the onions are softened, about 4 minutes, sprinkle flour on top of corn. Stir in the flour and cook it off for 2-3 minutes. Slowly add the heavy cream and add a pinch of sugar and whisk. Reduce heat to low and simmer until cream thickens. If your sauce is too thick you can thin it out by adding milk, just be sure to adjust your seasonings when you add more liquid so you’re not muting those flavors. Remove from heat and season with additional salt and pepper to taste.