15 July 2007

Fresh corn is in season right now. We know that most people use a recipe that calls for it to be cooked in a pot of water or roasted over a barbeque fire. Most folks chew it off the cob like a mule or horse would do. My mother used a recipe similar to this one and served it as a side dish on the dinner table.

4 ears of fresh field corn, shucked
1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 tablespoon white pepper
4 ounces butter
Cut the corn off the cob and place it into a sauce pan. Add the next 5 ingredients. Cook over medium heat, stirring often, for about 10 minutes of until the corn is tender. Much of the milk will evaporate while cooking.

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