Serves: 4
Total Calories: 242
Husk corn and remove silks. Slice off kernels with a long sharp knife or electric knife. Using the back of a dinner knife, scrape the milky substance from the cob into the corn. Heat butter in a skillet, add corn and milky substance, and cook and stir 3–4 minutes or until desired tenderness. Add cream and seasonings. Stir over low heat for 2–3 minutes.
Fun Fact: In the 1930s, before the machines were available, a farmer could harvest an average of one hundred bushels of corn by hand in a nine-hour day. Today’s combines can harvest nine hundred bushels of corn per hour—or one hundred bushels of corn in less than seven minutes!
This Skillet Sweet Corn recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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