Corn Boil |
Course : Vegetables
Serves: 1 |
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Ingredients:
8 gallons white silver queen corn |
1 can butter -- melted |
1 teaspoon salt and pepper |
1 package lots paper towels |
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Preparation / Directions:
Fill a large canning pot half full of water and bring to a full boil. Place about 8 ears of corn (still in shucks as they come out of the crate) into the boiling water. Boil for 8 minutes. IT IS VERY IMPORTANT NOT TO OVERCOOK! Remove from water and then you hold the corn by the little stalk wrapped in paper towels and peal the husks and silks down. Gather the husks in your paper towels and then dip corn down into the melted butter (we melt butter in 1 lb. coffee cans). Salt and pepper to taste.
Get in line for your next ear.
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Nutritional Information:
813 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 937mg Sodium |
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