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Aunt Betty's Cream-style Corn

List of Ingredients

20 ears Yellow corn (field corn)
1/4 cup Evaporated milk (or more)
1/3 cup Butter
Salt and pepper (to taste)











Recipe


Grate Fresh Corn into large bowl being careful not to get hulls in. After grating all of the corn scraped missed parts with a dull knife [and my kitchen that seems to be 99.567%]. . Squeeze the remaining juice from the cob. 20 ears = approx 1 pt of creamed corn. Put corn into pot, add the evaporated milk, salt and pepper to taste and heat to bubble formation. Whisk and add butter and cook for about 10
minutes.

Should be thick when done [almost drop cookie consistancy without the shake]