A new recipe from Family Favorite Cookbook
Skillet Cooked Fresh Corn
By Cleo Holt
12 fresh corncobs from the garden
1 pint of heavy cream
1 stick of real unsalted butter
Salt & pepper
Shuck the corn and clean the silk from the cob. Then stand the cob in a deep dish holding the top of the cob and, using a sharp knife, a sharp knives is safer than a dull knife, carefully cut the kernels off.
Add the stick of butter and corn into a very large skillet, salt and pepper to your own taste, remember it is a fresh a vegetable and it will need salt. Pour in some of the cream until you get a creamy texture. Let simmer for about an hour, until tender, stirring often, add more cream if necessary. Do taste the corn to be sure you’ve added enough salt.
Recipe will serve a large family, enjoy.