HOW TO MAKE GRATED OR CREAM-STYLE CORN
With a sharp knife, slit down the center of each row of kernels and push out pulp and juice with dull edge of the knife. Or cut tops off kernels and push out corn pulp and juice with dull edge of knife. Use as cream-style corn or in soups or chowders.
CREAM-STYLE CORN
Makes 4 servings
Prepare 2 cups corn pulp as directed in box on page 57. Put in top part of double boiler. Add 2 tablespoons each butter or margarine and heavy (whipping) cream, and salt and pepper to taste. Put over boiling water and cook, stirring occasionally, to minutes, or until done.
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966
With a sharp knife, slit down the center of each row of kernels and push out pulp and juice with dull edge of the knife. Or cut tops off kernels and push out corn pulp and juice with dull edge of knife. Use as cream-style corn or in soups or chowders.
CREAM-STYLE CORN
Makes 4 servings
Prepare 2 cups corn pulp as directed in box on page 57. Put in top part of double boiler. Add 2 tablespoons each butter or margarine and heavy (whipping) cream, and salt and pepper to taste. Put over boiling water and cook, stirring occasionally, to minutes, or until done.
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966
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