Creamed Corn

also called fried corn · skillet corn · cream style corn · corn off the cob

The table

Cut the kernels off and then scrape the bare cobs with the back of the knife. The white liquid that comes off is the cream in creamed corn, and a recipe that opens a carton instead is making a different thing.
8 ears(kernels off, cobs scraped for their milk)fresh corncut and scrape the cobsfry in the fat 8 minstir the slurry through, simmer 8 min
4 Tbs(55 g)unsalted butter
1 Tbs(14 g)bacon fat
1/2 cup(120 mL)whole milkwhisk the slurry
1 Tbs(8 g)all-purpose flour
1 tspgranulated sugar
1 tspkosher salt
1/2 tspblack pepper
Pour in a splash of water if it tightens before it goes to the table. It thickens once more as it stands on the steam table so it should leave the pan looser than you want it
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2cut and scrape the cobs

3fry in the fat 8 min

goes in with what step 2 made

4whisk the slurry

5stir the slurry through, simmer 8 min

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 16 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. cut and scrape the cobs

    not timedfrom the start

  2. whisk the slurry

    not timedfrom the start

  3. fry in the fat 8 min

    8 minneeds youfrom the start

  4. stir the slurry through, simmer 8 min

    8 minwalk away8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Creamed Corn
>> category: Vegetables & Sides
>> tags: corn, butter, southern, skillet, side
>> counters: Meat and Three
>> aka: fried corn, skillet corn, cream style corn, corn off the cob
>> servings: 6
>> time: 40 min
>> pairs-with: fried-chicken, stewed-squash, skillet-cornbread
>> step.1: Cut the kernels off and then scrape the bare cobs with the back of the knife. The white liquid that comes off is the cream in creamed corn, and a recipe that opens a carton instead is making a different thing.
>> step.2: cut and scrape the cobs
>> step.3: whisk the slurry
>> step.4: fry in the fat 8 min
>> step.5: stir the slurry through, simmer 8 min

Cut the kernels off and then scrape the bare cobs with the back of the knife. The white liquid that comes off is the cream in creamed corn, and a recipe that opens a carton instead is making a different thing.

Cut @fresh corn{8%ears}(kernels off, cobs scraped for their milk) into a bowl.

Whisk @whole milk{1/2%cup}(120 mL), @all-purpose flour{1%Tbs}(8 g), @granulated sugar{1%tsp} smooth.

Melt @unsalted butter{4%Tbs}(55 g), @bacon fat{1%Tbs}(14 g) in a #cast-iron skillet{} with @&(~2)corn and its milk{} and cook it for ~fry{8%min}.

Stir @&(~2)milk slurry{} into @&(~1)skillet corn{} with @kosher salt{1%tsp}, @black pepper{1/2%tsp} and ~simmer{8%min}.

Pour in a splash of water if it tightens before it goes to the table. It thickens once more as it stands on the steam table, so it should leave the pan looser than you want it.