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SOUTHERN RECIPES
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Magnolia Cream Corn
From the kitchen of Saundra Winge

INGREDIENTS: (makes 3-4 servings)
15-20 ears corn
1 stick butter
salt and pepper to taste
1/2 Cup water (more or less depending on desired thickness)

Use a large saucepan (one with a large bottom to be able to stir continually and heat faster). Use a flat spatula to stir with (keeps the corn from sticking)

Shuck ears and remove silk.

 Use Lee’s Corn Creamer and remove corn from cob.

Directions: Simply place the corn creamer (“board”) across a 9 x 12 rectangle Pyrex dish. Slide the corn across the board (small end first) - rotate 4-5 rows of corn - and repeat process again. Continue this process until all the corn is off the cob (in the Pyrex dish). THIS PROCESS IS CALLED “MILKING THE CORN”.
(There will not be any husk in the CORN MILK)

Magnolia Cream Corn

Do not OVER COOK the corn ….. just stir and WARM Never let the corn boil or get too hot!

Melt butter
Add: “milked” corn
salt & pepper to taste
Cook : on LOW heat stirring continually. Usually 6-8 minutes. (increase to Medium heat if desired but DO NOT over heat)


Add: Water (to desired thickness)

*OPTIONAL: cook beforehand and set aside.

  1. one med. sweet onion - diced and steamed cook. AND/OR
  2. asparagus - cut in small pieces at an angle and steamed cook.

Minutes before serving, stir one or both into the corn soup.

♥Serve with love

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