Skillet Sweet Corn


Serves: 4
Total Calories: 242

Ingredients

6 ears corn
6 tablespoons butter
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon sugar
ground pepper to taste

Directions:

Husk corn and remove silks. Slice off kernels with a long sharp knife or electric knife. Using the back of a dinner knife, scrape the milky substance from the cob into the corn. Heat butter in a skillet, add corn and milky substance, and cook and stir 3–4 minutes or until desired tenderness. Add cream and seasonings. Stir over low heat for 2–3 minutes.


Fun Fact: In the 1930s, before the machines were available, a farmer could harvest an average of one hundred bushels of corn by hand in a nine-hour day. Today’s combines can harvest nine hundred bushels of corn per hour—or one hundred bushels of corn in less than seven minutes!

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 240

This Skillet Sweet Corn recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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