CORN OFF THE COB
This recipe offers a simple yet flavorful way to enjoy fresh corn, preserving its natural sweetness and texture. By cutting the kernels from the cob before cooking, you retain more of the corn's delicious juice and flavor. This method results in a satisfying and comforting side dish, perfect for any meal. The combination of corn, butter, and a touch of seasoning creates a rich and savory experience.
Ingredients
- 2/3 cup Corn kernels (from about 4 ears of corn) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 2 tablespoons Milk (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
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Instructions
- 1Carefully cut the corn kernels from the cobs using a sharp knife, avoiding the woody parts of the cob. Aim to get as much of the corn as possible.
- 2After cutting the kernels, use the knife to scrape the cobs, extracting any remaining pulp and milk. Add this to the corn kernels.
- 3Season the corn with salt, pepper, and butter. Add a little milk if the corn seems dry. Cook in a preheated oven at 350°F (175°C) for about 10 minutes, stirring occasionally. If you don't have an oven, cook over medium heat on the stovetop, stirring frequently.
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