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Hi I'm Betty, welcome to Betty’s Kitchen. Today we’re making cream styled corn and it’s fresh corn from the garden. My husband stuck with the farmer’s market and got some this morning and brought at home and we’re taking care of it really quick before it turns into starch. The sooner you can use your corn, when you buy it at the grocery store or at your fruit stand or farmer’s market, the sooner, the better because that sugar does tend to turn into starch.
So this is the last one I have left to clean. We have six that we’re going to make right now and I'm just pulling the husk off and that just popped right out, sometimes you have to cut all the stem off there and you need to get all of these silks off. This happens to be a variety, I suppose that is fairly easy to clean because the silks want to stick to the corn shuck. So that looks pretty good. I'm going to go ahead and rinse it anyway and then have a clean towel to dry it with and then put it with the rest of them. And what we’re going to do is make cream style corn. In this area, sometimes it’s called fried corn, so for southerners, maybe referring to it as fried corn means something a little more than cream style corn, so either way. Let’s get started.
Now what I'm going to do with these ears of corn is to remove them from the cob and I’ll take a little paring knife to do that and I'm going to use a bowl, a fairly large bowl because I need some room to maneuver and then I want these to fall in the bowl. The way I do it, and I'm not saying you have to do it this way but I take a very sharp paring knife and run down one side of that. Now I'm going to go all the way around and do that one later. I’d go around three times altogether so let me come back when I finish the first one.
I finished going around the corn cob one time, you can see one layer has been sliced off, so I'm ready to do the second layer. I do want to say that this corn that I have is very tender and this is very early in the season for us. That just means it’s extra sweet. It will start to get a lot bigger in terms of the kernels later on in the summer but they get a little tougher, a little starchier and the sweetness isn't quite there. So even though you had to work a little more from what you get because these are tiny. It’s worth it. They taste really good. I grew up on a farm and we grew lots of fresh corn. We froze it, we did everything you could imagine with it. But we specifically enjoyed the cream style corn. So my next layer, I just do the same thing, I just go to—this time, well closer to the cob. So I'm going to go around one time like that and then I’ll be back.
Now this is two times around the corn and it takes about 30 seconds to go around the corner like that. But there are still some good corn left in there, believe it or not. And what I do the last time is to just push with this knife and you can see the pulp that comes out and it’s very mushy but it has that good creaminess that will add to this and it empties out all of those corn kernels leaving some of the side residue on the cob but we’re wanting the sweet part from the inside anyway. So this is pretty much finishing up the first ear of corn and I have five more ears to go so let me get those together and I’ll come back after I have all five ears off the cob.
I'm going to assemble my cream style corn. Here I have all the corn that came from those six ears and honestly, I have to say this is really about half as much as you would get at the prime part of the summer season of corn producing. So that means that I need to adjust what I put in this a little bit but you can sort of take off what I say and extend it to maybe a larger amount of corn if you should have bigger ears of corn. But all of your corn that you’ve taken off the cob, you're going to put in a skillet that has some melted butter. I have put two tablespoons of butter in here and melted it, where I would probably put three if I had more corn. So I'm going to put this in and then I'm going to season it a little bit and the seasoning that I think is crucial is some salt, so just regular iodized salt. I use one quarter of a teaspoon for this amount, don’t want to over-salt it but it does need some salting. And then to bring out that sugariness of the corn, which is just the best part, of it, actually you need to add some sugar. So I'm adding one half teaspoon of sugar.
So let me stir this around a little bit and then we’re going to be cooking this on the stove. Now this would be fine like it is. You could just do it like this, it’s going to turn color a little bit, be a little bit darker colored, but then you could just take it up and eat it like this. But I like it creamier and I like it to have some substance and for that reason, I mix up some water and cornstarch. So let’s say one half cup water and one tablespoon of cornstarch and you can start with all of this or you can start with part of it and then maybe add more. You have to watch for clucking of the cornstarch if you're putting it in—hot. I'm just going to pour this in, half of it maybe and stir this around. And I think we can probably use more so I'm going to pour all of that in and then I'm going to get some water, just some reserve water. If it thickens up more than I like, then I’ll thin it back down. So I have a cup of water sitting here as I cook this. So this comes over to the stove and we’ll put it on the burners, turn it on over low heat and then stir it. Now you don’t have to stir continuously but you don’t want it to stick and burn. So, just keep an eye on it and it really cooks pretty quickly. So I’ll come back when this is nearly done and if I've made any additions, I’ll tell you.
My corn has been cooking about five minutes and you can see that it is nice and bubbly and I tasted it already and it tastes very good, it doesn’t really need a lot of cooking. It just needs to be hot. You can eat it raw and it’s good but normally people do cook it and so you want a nice, hot dish of cream style corn. So, I want to tell you that I did add one half cup water because for the amount of cornstarch that I put in there, this was going to be too thick. Now I think it’s just perfect. I'm going to change my mind on the butter. I started out with three tablespoons and I removed a tablespoon because I thought these ears of corn don’t have many kernels on them. But the way it looks now, since it thickened up with that cornstarch and I added more water, it can easily take that extra tablespoon of butter. So be flexible enough that you can look at your corn and decide if you want to put more butter in, more water in, more cornstarch in. If you do, mix your cornstarch with water before you add it and then if it doesn’t salty enough, you can adjust that, or if you want a little more sweetness, you can put a little more sugar in. So grab this altogether.
So I'm ready to put it in a serving bowl. So we have a nice bowl to show off the corn. If you use clear bowls, then all of your colorful vegetables will really look nice. So here we have our cream style our country fried corn and for me, dipping into this and putting some in a little serving dish like this is as good as a snack probably as ice cream. Maybe I'm strange but I really love cream style corn and if you make it when it’s really fresh and if you make it according to this recipe or some other favorite recipe, I think you’ll really enjoy it.