"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Edna Cramers's Corn off the Cob, by Nancy Lee, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pts corn 3 tsp sugar 1 tsp salt 1 cup boiling water
Cut corn from the cob after silking and cleaning. Mix all ingredients and cook for one minute. Cool quickly by setting pan in ice water. Quickly pack in containers or zip lock bag and freeze. Reheat to serve.
Millie Lee puts up fresh corn on the cob each summer and we enjoy it at Thanksgiving. I cut the corn into an bundt pan - the center tube helps stabilize the cob and the corn goes into the pan. 1 ear = 1 1/2 servings (1/3 cup/serving) 6 ears = 9 servings
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