On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
wrote:

>
>I have absolutely no idea where I learned how to make creamed corn.
>There are tons of recipes on the 'Net. I looked in all of my oldest
>cookbooks for the recipe I remember but couldn't find it. I'm
>guessing I got the recipe from Organic Farming and Gardening decades
>ago.
>Anyway.
>Set the cobs on end and slice downward with a sharp knife to cut the
>kernels off the cob. (doing it the old fashioned way, you would also
>scrape the back of your knife down the cob to release all the little
>bit of corn and juices left behind. This stuff is what originally
>made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>
>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>then add maybe 1 cup of cream. and cook to desired tenderness and
>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>sweet.
>
>That's the best that I can do. I just cooked by rote yesterday and
>don't really remember exactly how much and when.
>
>Check the Internet. Lots of recipes out there, some with some
>interesting twists.
>
>Janet US


Do you think it'd work with frozen (defrosted or zapped a min or two)
corn kernels?