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THURSDAY: Corn on the Cob

CORN ON THE COB (Kellie Hanna) Lee Ann Miller from the Miller Haus B&B does a twist on the traditional corn on the cob.

She also uses a gadget to take the corn off the cob from walnut Creek Cheese

Miller read somewhere where you can put milk and a stick of butter in the water when cooking it to make the corn taste even better.  She uses that technique in this recipe.

This is the recipe from Grandma Golden's Tally-Ho.  It makes six to eight servings.

10-12 small/medium ears of sweet corn, cut off the cob
2 Tablespoons white sugar
teaspoon kosher salt
3 Tablespoons butter, melted
cup sweet onion, diced
cup green pepper, diced
cup red pepper, diced
1 medium tomato, diced & excess fluid drained (optional)

Thoroughly remove uncooked corn from the cob, sprinkle with sugar and salt and set aside. Melt butter in medium/large skillet. Add onion, green pepper and red pepper. Sautee together for 3-4 minutes. Add corn mixture and cook for 10 minutes, stirring frequently. Take off heat and gently fold in tomato. Serve hot.
 
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