Thursday, August 3, 2017

Fresh Corn in Cream (1952)

  • 3 to 4 large ears, cooked corn
  • 4 tbspns butter
  • 1/2 sweet red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup cream
  • 1 tspn sugar
  • 1/4 tspn paprika
  • 1/2 tspn salt
With a sharp knife, cut through kernels of corn, scraping corn from cobs.

Melt butter in top of double boiler over direct heat. Add chopped peppers.  Cook slowly, without browning, about 5 minutes.  

Add corn, seasonings, and cream.  Cook about 10 minutes longer.  Serves 4.

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

More "Lost" Corn Recipes
Fresh Corn Souffle (1960)

Buttermilk Corn Bread (1876)

Scalloped Oysters and Corn (1953)
New Orleans Deviled Corn with Bacon, Green Olives (1984)

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