Silver Queen corn is my all time favorite corn. These precious little kernels were grown in our garden and lovingly "put up" in the freezer by yours truly. It honestly tastes as if it was just picked from the summer garden.
Follow this link Silver Queen corn for more information.
When I cut the kernels off the cob, I usually make two passes through the kernels. That releases the milky goodness from the kernels.
If you are fortunate to find Silver Queen corn this summer, please take advantage of the opportunity and make this recipe.
8 cups corn kernels (with milk)
1 stick butter
salt and pepper to taste
3 T. self-rising flour
3 T. water
In a large saucepan add corn and juice. If the corn appears to be dry, add additional water. Over very low heat, bring corn to a gentle simmer. Stir frequently to keep from sticking.
After about 30 minutes of cooking, add butter and salt and pepper.
Make a slurry of the flour and water in a small bowl and add to the corn. The mixture will have to return to a simmer to allow the flour to thicken the corn.
Cook an additional 30 minutes or so, continue to stir frequently.
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