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Grandma Bogey's Cream-style Corn




Source of Recipe


Buddy Cookbook


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



Put a big bowl in your sink and a grater inside your bowl. Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl. So, once you've "popped" all the kernels by turning and grating, then gently take the cob and scrape what you missed with a dull knife. Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob. Now, twenty ears'll only make about a pint of cream-style corn. Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 10 minutes. It should be thick and "plop" on the plate when served.