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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 2 (8 ounce) cans green giant white shoepeg corn
- 6 tablespoons melted butter
- 1 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 cup milk, divided
- SUBSTITUTE
- 1/2 cup cream, instead of milk in the last cooking step
Method
- At medium heat, add corn to butter in a large skillet.
- Stir in flour, sugar, salt and 1/2 cup of milk.
- Cook, covered, for 10 minutes.
- Add remaining 1/2 cup of milk before serving and stir well.
- VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.
