Stewed Green Corn

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a dozen fresh, tender ears of corn; cut it off the cob, and put it in a stew pan with a quart of cold water. No salt at first. Let it cook half an hour and then stir in a lump of fresh butter, a spoonful of flour, and salt and pepper to taste. If too dry, add a cup of sweet milk, or water, if the milk is not convenient.