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Ok, so I need to tell you about a long standing record that I hold in my family. I hold the record for eating 12 ears of corn. In one sitting!
That’s right. There are days when I think, “Hmmm, maybe that’s not something I should be totally proud of.” And, then I remember, it’s corn. I’m proud!
My grandparents raised corn on their farm, so we were blessed enough to get some for just about every meal during our summers in Tennessee. If my grandmother would have allowed it, I would have eaten an ear for breakfast, too.
This recipe for cream corn is not the thick cream corn that you’re used to. It’s more of a lighter recipe, and it’s gluten-free. The butter and milk give it plenty of flavor, which makes it much more delicious than just plain corn.
Just throw the corn, butter, milk, salt, and pepper, into a saucepan. Bring it to a boil and reduce the heat to low. Let it summer for about 10 minutes and it’s done.
- 4 ears of corn (cooked)
- 2/3 cup milk
- 3 Tbsp. butter
- tsp. pepper
- tsp. salt
- Cut the corn off the cob.
- Add the corn to a saucepan.
- Add the butter, milk, salt, and pepper.
- Bring to a boil and reduce heat to low.
- Simmer for approx. 10 minutes.