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Reply to "Signature Dish aka the best thing I ever cooked"
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[quote=Anonymous][quote=Anonymous] (When I serve this dish, people often ask for thirds! To serve 6 - 8, I double the recipe. For 12 people, I use 18 ears of corn but only double the milk and butter.) [b]Stewed Corn[/b] 6 ears fresh Silver Queen corn (or other sweet white corn--not yellow) ½ stick butter (not margarine) ½ cup whole milk 1 teaspoon salt Shuck corn and remove all silks. Finely cut the corn. (With a sharp knife, vertically slice each row of kernels. Then cut off about ½ of the kernels, going round the cob. Repeat.) With back of knife, scrape juice from each cob. Place in double boiler. Add other ingredients. Cover and cook over gently boiling water for approximately 1 ½ hours. If needed, add more milk. Serves 4. [/quote] Does this come out with a soft texture? (I have a child with motor difficulties who eats mostly "low texture" foods and this sounds like something she would really like) Thanks[/quote]
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