|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
1 - 10 of 244 for fresh creamed corn
Cut corn from cob, scraping ... saucepan over medium heat. Add corn; cook 1 minute. Stir in pepper. Gradually add whipping cream. Heat until warmed through.
Cut corn from cob, scraping ... Gradually add whipping cream, stirring constantly. ... until liquid is absorbed, stirring corn frequently. Stir in salt.
Wash and take silks off corn. Cut the ... cold water and add to cooked corn to make it the thick consistency you want. (If too thick add a little water).
Clip tops of corn and scrap starch ... corn with butter, salt and pepper in heavy iron skillet until done. If it is too thick you may add a little water.
Cut corn from cob; set ... stirring occasionally. Combine cream and flour in ... until thickened and bubbly. Garnish with crumbled bacon. Makes 6 servings.
Cook corn in boiling water ... slightly thick, stirring constantly. Serve hot. Crumble 1/2 slice crisp bacon over the top of each serving. Yields 6 servings.
Cut corn off cob. Then ... 2 tablespoons flour and water to make a thin flour paste. Add this to corn to thicken mixture. Continue simmering until done.
Mix the 2 ... and creamy. Add corn, salt and ... add the onions and sweet peppers. Simmer on a very low flame for about 20 minutes, stirring occasionally.
The best cream style corn you will ever ... heat down to medium low or low and cook 25 minutes, stirring often because it is real easy to stick or burn.
Cut corn off cob. Scrape ... water. Add butter, salt and pepper. In cup, combine water and cornstarch until smooth. Add to corn and cook on low until creamy.
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