Ingredients:
- 12 ears of fresh corn, husked
- Water (just enough to cover the corn)
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter (plus more to taste)
- 1 tablespoon bacon grease (optional, for added flavor)
- Salt, to taste
- Sugar, to taste (optional, depending on sweetness of corn)
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
Directions:
- Prepare the corn: Cut the kernels off the cobs and use the back of your knife to scrape the cobs—this releases extra milk and flavor from the corn. Place all the corn and its liquid into a large skillet.
- Add water: Pour in just enough water to barely cover the corn. This keeps the flavor concentrated without making the dish soupy.
- Add milk and fats: Stir in the milk, butter, and bacon grease if using. Season with a pinch of salt and a small spoon of sugar if your corn isn’t naturally sweet.
- Simmer gently: Bring the mixture to a gentle simmer over medium heat. Cook uncovered, stirring occasionally, until the liquid reduces and the corn is tender—about 20–25 minutes. This is a great time to taste and adjust the seasoning or add more butter if desired.
- Thicken the mixture: In a small bowl, mix cornstarch and cold water to make a slurry. Slowly drizzle the slurry into the skillet while stirring constantly. Cook for another 2–3 minutes, until the corn mixture thickens to your liking.
- Final taste test: Give it one last taste and adjust seasoning or butter as needed before serving warm.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories per serving: Approx. 180 | Serves: 8
