Creamy Stovetop Corn

Yes, yes, yes!  This recipe is something I've had running around in my head for while.  My husband LOVES corn.  And I, as a child, couldn't get enough of the canned creamed corn.  So, I thought for awhile on a way to make my own kind of "creamed" corn.  Recently, I finally put it to the test by whipping it up in the kitchen.  This recipe is a lot heartier than your canned variety.  It also isn't as sweet so it feels more like a comfort-food side.  Plus, my husband LOVED it.  You can't beat that!

Creamy Stovetop Corn
1 16oz. packet of frozen corn kernels
2 1/2 tablespoons pure cane sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup of half and half (I only had fat free on hand)
1/4 teaspoon salt
couple dashes of pepper

Empty the frozen corn into a small bowl.  Cover with plastic wrap and let stand for about an hour.  Once corn is at least half way unthawed, sprinkle the sugar on top and stir well to combine.  Recover with plastic wrap and let sit for 30-60 minutes.  When you're ready to start cooking, stir in the flour.

 

 

 

In a medium-sized sauce pan (with a lid you will use later), melt your butter over medium-high heat.  Add your coated corn and cook for 1-2 minutes to remove flour taste.

Add your half and half and turn down the heat to medium.  Stir continuously as mixture begins to simmer.  Continue to stir for about 8-10 minutes.  Notice how the half and half is thickening up  nicely.

 

Once you get it looking like the picture above, turn off the heat and let it rest, covered for about 5 minutes.  Take off the lid, give it a stir and there you have it:

Delicious, slightly sweet, semi-crunchy creamy corn.  A perfect side dish for any southern-style meal!

ENJOY!