From slightly adapted from Kevin and Amanda’s Southern Skillet Corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1.5 cups water
4 tablespoons of butter
What to do:
Remove the husk and silk from the corn cobs.
In a large bowl, slice the corn kernels from the cob with a sharp knife. I normally put the corn on the middle part of a bundt pan when I cut the kernels from the cob so that they juts fall into the bowl of the pan.
In a small bowl, combine flour, sugar, salt and pepper. Add 1.5 cups of water. Whisk to combine.
In a large skillet, melt butter over medium-low heat.
Add the corn and the flour mixture. Whisk together.
Cook over medium heat for about 30 minutes. Stir occasionally, and if the corn looks like it is sticking on the bottom of the pan, reduce the heat. Creamed corn will be thick when done and most of the moisture will be gone.