Skillet Corn

I forgot to take a photo of this one. So I'm borrowing the photo from here, which is where I got the recipe from.

From here

Before I made this, I didn't really know what creamed corn was. It just brought to mind a tin can of gelatinous goo with corn in it. (Turns out, I wasn't far off on that count.) But I described to a coworker this corn that I made over the weekend, and she said it sounded like creamed corn. So I guess creamed corn is actually pretty good. At any rate, the original recipe poster called this skillet corn, which sounds way more delicious than "creamed corn."

Skillet Corn

Ingredients

3 cups corn

1/2 tsp salt

pepper to taste

1 Tbsp sugar (I'm fairly certain I accidentally left this out)

1/2 cup water

1 Tbsp flour

1/4 cup milk

Equipment

skillet with lid, stove

Instructions

Put corn, salt and pepper, sugar, butter, and water in 10" skillet. Cover; simmer 15 minutes (stir occasionally). Combine flour with milk. Stir into corn. Cook another 5 minutes, stirring constantly.

Yields

about 3 cups of corn

Total time

20 minutes (negligible prep time, 15 minutes to simmer and 5 minutes to finish it off)

Cleanup rating 2/5

All you have to clean is a pan, spoon, and whatever bowl you put the corn in. And the measuring cup. Nothing sticky or anything; very simple.

Difficulty rating 3/10

Just make sure you stir constantly after you add the milk; I'm always very wary after adding milk to a hot pan because I know it can do weird, disgusting things. The rest is incredibly easy.

Flavor rating 5/10

Yum. It might have been better if I had remembered the sugar, but it was still good. It went perfectly with burgers and hot dogs on a beautiful-weather Father's Day.

Adjustability: low

I don't know what else you could do to it.

Make it with...

Well, like I said, it went great with cookout food. But it would also work with... pretty much anything. Chicken, beef, pork, whatever.