Ingredients
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6 ears of fresh corn, husked
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4 tbsp unsalted butter
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1 tbsp all-purpose flour
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3/4 cup whole milk
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1 tbsp chopped chives
Steps
1
Carefully cut the kernels off the ears of corn, leaving about ¼ inch of kernels. Into a bowl, use the back of the knife to scrape cobs to get corn “milk.”
2
In a 12-inch skillet on medium-high, melt the butter. Add corn, corn “milk,” and 3 tbsp water. Season with salt and pepper. Cook 6 min., until corn is tender.
3
Add the flour to the corn mixture, stirring constantly. Gradually add the milk while stirring. Cook 5–10 min., until mixture has thickened to desired consistency, stirring constantly. Transfer creamed corn to a serving dish. Garnish with the chives and serve.
