Creamy Skillet Corn

This corn is the best of both worlds! Creamy, yet the corn still retains it's crisp texture. This buttery side may be your new family favorite!

I get so excited when spring produce starts showing up in the grocery store. Butternut squash and pumpkins are nice and all but I am all about the fruits and vegetables that spring and summer bring. While I love throwing them on the grill this time of year, there is nothing like serving up fresh veggies straight from the cast iron skillet.

This corn isn't done quickly but it's almost completely hands off cooking. Get it started then work on your main course; it'll happily simmer on your stove while you work on other things.

This is perfect with burgers, ribs, or grilled chicken - or you can double up the amount and serve it at your next picnic!

Creamy Skillet Corn

6 ears corn

3 tablespoons all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1/2-1 teaspoon fresh ground pepper

1.5 cups water

3 tablespoons butter

Shuck the corn, pull off the silks, and rinse under running water. Use a sharp knife and cut the corn from the cob, collecting it in a large bowl. Scrape the cob with a spoon to collect the milk.

In a bowl, whisk together the flour, sugar, salt, pepper, and water. Set aside.

Melt the butter over medium-low heat in a large cast iron skillet. Once melted, add the corn and flour mixture; stir well. Continue to cook over medium-low for 40-45 minutes, stirring occasionally.

Before serving, taste and adjust salt and pepper if needed (we like lots of pepper!).

Source: adapted from Kevin & Amanda