Creamed Corn


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The creamed corn you make yourself is totally different than that yucky stuff you buy in cans in the store. Try it.

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  • Ears of Corn
  • 2 Tbs. margarine or butter
  • 1/4 tsp. salt

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Hold an ear of corn (husked, disliked and washed, of course) by one end and point the other end down into a wide stainless steel bowl you set in the sink. Then take a really sharp non-serrated knife and (starting about halfway down the cob) cut halfway through the kernels (kind of like shearing the tops off) all the way down the cob, twist it and do it again and again all the way around the cob. Then using your knife, scrape the cob--that's how you get your "cream". Then turn the ear over and do the same thing to the other end. If you do it right, you'll have plenty of "cream" and won't need to add any water, which ruins the recipe as far as I'm concerned. Put the mixture in a nonstick pan and cook over medium heat for 10-15 minutes (depending on how fresh your corn is, the freshest takes the least amount of time to cook), stirring often to keep from scorching and sticking to the pan. Add some margarine and salt to taste and eat up or put it in a container and freeze. I make a qt. at a time (takes anywhere from 10 to 14 ears) and add about 2 Tbs. margarine and 1/4 tsp salt.

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