Ingredients:
6 ears fresh corn (or 4 cups kernels, fresh or frozen)
2 tablespoons unsalted butter
1 cup heavy cream
½ cup whole milk
1 tablespoon all-purpose flour
1 tablespoon sugar (optional, for sweetness)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
Instructions:
If using fresh corn, cut the kernels off the cob and scrape the cob with the back of a knife to release the milky juices—this adds richness to the dish.
In a large skillet, melt butter over medium heat. Add the corn and cook for about 3–4 minutes, stirring occasionally.
Sprinkle in the flour and stir until the corn is evenly coated.
Gradually add milk and cream while stirring, making sure there are no lumps.
Season with salt, pepper, sugar, and paprika if desired.
Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens and the corn becomes tender and creamy.
Taste and adjust seasoning before serving.
Serve warm as a comforting Southern-style side dish—it’s rich, buttery, and the perfect companion to fried chicken, pork chops, or a holiday roast.
