cat lover
02-09-2007, 05:44 PM
This is a wonderful dish instead of the usual canned cream style corn. It is served at High Hampton Inn in the mountains of North Carolina!
2 quarts fresh corn, grated from the cob
8 tbsp butter
2 to 3 cups milk
salt to taste
Grate the corn ( a little older than you normally want for corn on the cob). Melt butter in a large skillet and add corn. Cook over medium heat stirring constantly to keep from sticking. Add the milk to prevent too much thickening. When the corn taste as if the starch is cooked remove it from the stove and season to taste with the salt. Serves 6
2 quarts fresh corn, grated from the cob
8 tbsp butter
2 to 3 cups milk
salt to taste
Grate the corn ( a little older than you normally want for corn on the cob). Melt butter in a large skillet and add corn. Cook over medium heat stirring constantly to keep from sticking. Add the milk to prevent too much thickening. When the corn taste as if the starch is cooked remove it from the stove and season to taste with the salt. Serves 6