Cream-Style Corn (Trisha Yearwood)

By Cindy

Ingredients

• 4 ears fresh sweet corn
• 4 tablespoons (1/2 stick) butter
• Salt

Preparation

Step 1

Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.

Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.