The vendor at the farmer's market was so generous, he gave me 3 extra white corn cobs; 15 in all for $3.00. I already boiled and ate more than my share of corn and decided to make cream-style with 5 pieces. These white corn are super sweet, starchier too, and sticky just the way I like it.
I couldn't help myself and took one bite
out of the uncooked super sweet corn
The 5 pieces yielded a quart of homemade cream-style corn which in my honest opinion is so much better than the ones in cans. It's great for corn chowders or as a sweet snack/dessert with a little half and half, sugar, and lots of crushed ice. This childhood favorite sweet snack is called Mais con Hielo (corn with ice) in the Philippines.
- 5 ears sweet white or yellow corn
- 3 cups water
- 1½ teaspoons cornstarch
- 1½ teaspoons sugar
- ½ teaspoon kosher or sea salt
- 2 tablespoons water
- Shave the corn thinly with a knife going over the cobs 3 to 4 times. Scrape corn cobs with knife or a vegetable peeler to remove as much corn as possible; set aside the shaved corn kernels.
- Snap the cobs in two and place in a saucepan with 3 cups water. Let come to a boil, lower heat, cover, and let simmer for 30 minutes. Remove cobs and discard.
- Add shaved corn kernels to the saucepan and let come to a boil. Simmer for 10 minutes. In a small bowl, mix together cornstarch, sugar, salt, and water. Slowly add to corn mixture; let boil for 1 minute.
- Transfer into a container and let cool to room temperature. Refrigerate until ready to use.