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Stewed Corn Recipe-480

Photo by: Tom Eckerle
Comments: 0


Yield: Serves 8 to 10


  • 20 ears fresh sweet corn
  • 1 cup milk
  • ¼ pound butter
  • Salt and freshly milled pepper


Remove the kernels from the cobs with a shark knife. Reserve in a non-aluminum pot.  With a soup spoon, scrape the milk from the cobs into the pot, over the reserved corn.  Add the remaining ingredients and ½ cup water.  Place the pot over moderate heat and bring to a boil.  Reduce the heat and simmer for 1 hour.  Taste for seasoning and serve hot.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings, and 1/8 teaspoon of added salt per serving.

271kcal (14%)
35mg (3%)
14mg (23%)
107mcg RAE (4%)
27mg (9%)
333mg (14%)
7g (35%)
13g (20%)
1mg (6%)

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