One of the things I love so much about this recipe is that the corn comes out so creamy and sweet but there is no, yes I said NO heavy cream in it and trust me, you will never miss it!
- 6 ears corn, shucked
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups water
- Salt and white pepper to taste
Spread a clean dish cloth over your cutting board, it helps to keep the kernels from bouncing around and makes for easy transfer. Using a sharp knife cut the corn kernels off the cob over the towel. Transfer the corn to a bowl. Using the back of a heavy chef's knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any corn "milk" that is released from the cob.
Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time so make sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.