Serve (or preserve) fresh corn as a sweet or savory side. 🌽

Ingredients

• 3 cups corn kernels, cut fresh from cob (about 4-5 cobs)
• 0.25 tsp salt
• 0.5 tsp freshly ground black pepper
• 4 Tbsp butter (or rendered fat)
• about half of a cup water (or chicken broth)
• 1 Tbsp all-purpose flour
• 0.25 cup whole milk
• add ins, optional (see note)

Directions

1. Melt fat in the pan, stir in flour and cook for a few minutes to make a roux in a skillet. Sweat the onion or shallots, if using.
2. Add corn, salt, pepper, honey, milk, and water/broth. Simmer 20 minutes on medium heat, stirring from time to time.
3. Serve!

Notes

• Can be frozen once cooled off. Reheat in skillet on low heat.
• Can use frozen or canned corn if needed. Watch/adjust the salt content accordingly.
• Ratio is about 1 can of cream corn to 12-16 oz frozen of whole kernel.
• Adding a half an onion and half of a bell pepper, deeply browned, adds a great depth of flavor.
• A couple drops of liquid smoke goes a long way here.
• Poblano or chipotle adds a little heat.