Nothing beats the taste of fresh cooked corn and it is simpler than you may think to create this old fashioned Southern delicacy.
Recipe: Old Fashioned Skillet Corn
20 Ears of Corn (Silver Queen or Silver Kings is preferable)
5 Cups Water
1 Cup + 2-3 Tablespoons Flour
10 Tablespoons Butter or Margarine
8 Teaspoons Sugar
4 Teaspoons Salt
1 Teaspoon Pepper
Shuck the corn, being careful to remove silk and any corn worms you may find. Slice off any damaged tips.
Using a sharp knife, hold the blade perpendicular to the corn and carefully slice off the corn kernels, collecting the kernels a large bowl. Always hold the ear of corn firmly and slice away from your hand.
Using a spoon, scrap the ear of corn to remove any remaining juices and add to the corn kernels.
In a large pot, bring water to a boil. Stir in sugar, salt, pepper and butter. Slowly stir in flour. Add corn kernels and juices. Turn the heat down and simmer, covered, for two hours or until corn is tender and liquid has reduced.
Note: You want enough water to generously cover the corn kernels. Adjust the amount of water depending on whether your corn is smaller or big juicy.