I just got back from vacation and realized that I have this wonderful summer-ish corn recipe to share with you! Forgive me for sharing it on the back end of the season, but I don’t want to wait until next summer. It’s really, really good! It is kind of like a creamed corn, but lighter because it’s made with water and a little flour to thicken it up. I made it when my parents were over and we all really enjoyed it.
We spent last week in Hilton Head, and while I wished I could have gotten some posts pre-scheduled for you while I was gone…I just didn’t have time. In fact, I was so busy that for a minute I thought I may have to take dirty clothes with me and wash them there. Agh…how embarrassing would that be?! (just keeping it real!)
Luckily after I got my cakes done I got some clothes washed and thrown in a bag at about 11pm the night before we left. In the nick of time…
For being an extremely annoying “planner” this was a pretty rare occurrence. I have to admit that it felt good to just go with it. I got there and realized that it all worked out and the only thing I forgot was my bronzer…which I just did without. There was no reason to make a detailed list of every outfit I would wear and on which day I would wear it. I may go with this laid back approach more often?!
We had a great week and pretty much just went to the beach everyday – except for one day that we went to Savannah. We laid in our beach chairs under our umbrella and read and jumped waves in the ocean. (I read The Wedding Machine and Between Friends. Both were really good books!) We slept in and just relaxed – which was much needed.
You have to try this Southern Skillet Corn recipe! And speaking of corn…If you want to preserve the fresh sweet corn and enjoy it all year…you have to try this easy way to freeze sweet corn. Or, if you want to add some corn on the cob to your menu you could try Grilled Corn with Chili-Lime Honey Butter or Parmesan Corn on the Cob.
- 6 ears corn
- 3 Tablespoons flour (I used GF flour to make the recipe GF)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups water
- 3 Tablespoons butter
- Shuck the corn and remove all of the silk. Rinse each cob under cold water. In a large bowl, cut the corn off of the cob (Cut as close as you can to the cob to remove all of the milk. You can run a spoon down it to help get the milk.)
- Combine the flour, sugar, salt and pepper in a small bowl and add to the water - whisk to combine. Add the butter to a large skillet and let it melt over medium heat. Add the corn and the water mixture to the skillet. Cook over medium-low heat for 45-60 minutes, stirring occasionally.
Recipe credit: Southern Skillet Corn from Kevin and Amanda