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 2–3 minutes.
This Skillet Sweet Corn recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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