8 ears corn
1 Tbsp sugar (this may vary depending upon how sweet your corn is)
1 Tbsp. Flour
2 Tbsp. bacon grease
1 small onion, finely chopped
1 cup heavy cream
1/3 to 1/2 cup cold water
1 Tbsp. Butter
salt and pepper to taste
Cut the kernels off the cob. After the kernels are removed, use a spoon to scrape down the cobs to remove all of the pulp.
Mix together the sugar and flour. Add to the corn. Mix in the heavy cream and 1/3 cup of water. Set aside.
In a large skillet, heat the bacon grease. Add the onion and sweat just until the onion is translucent (you don't want it to brown). Add the corn mixture and cook over medium low heat, stirring occasionally until nice and creamy. It will thicken up a little more as it cools so you may need to add a little more water. Stir in the butter. Add salt and pepper to taste.
1 Tbsp sugar (this may vary depending upon how sweet your corn is)
1 Tbsp. Flour
2 Tbsp. bacon grease
1 small onion, finely chopped
1 cup heavy cream
1/3 to 1/2 cup cold water
1 Tbsp. Butter
salt and pepper to taste
Cut the kernels off the cob. After the kernels are removed, use a spoon to scrape down the cobs to remove all of the pulp.
Mix together the sugar and flour. Add to the corn. Mix in the heavy cream and 1/3 cup of water. Set aside.
In a large skillet, heat the bacon grease. Add the onion and sweat just until the onion is translucent (you don't want it to brown). Add the corn mixture and cook over medium low heat, stirring occasionally until nice and creamy. It will thicken up a little more as it cools so you may need to add a little more water. Stir in the butter. Add salt and pepper to taste.
