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Brookville Hotel Cream-Style Corn
May 30, 2011

Finally a simple recipe that doesn't just use canned corn. I needed to use some ears that were starting to shrink up and this was perfect. I used 4 ears of corn, cut off the cob and processed a little, a can of evaporated milk and followed the rest of the recipe. The flavor is wonderful but since I used fresh corn I think it should cook longer depending on the texture you want. The 20 minutes still gave it a crunch which I like but simmering an extra 10 or so probably wouldn't hurt.

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