Recipe courtesy of Trisha Yearwood

Cream-Style Corn

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings



  1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
  2. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.