Southern Skillet Corn

Side, Vegetable


6 ears corn

3 tablespoons flour

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups water

3 tablespoons butter


Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk.

Combine flour, sugar, salt and pepper in a bowl, then add 1 1/2 cups of water. Stir with a fork or whisk or combine.

Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.