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Ingredients
Directions
- SERVES 4
- I had never tasted this dish, nor had I ever even heard of it, till one of my staff in Chicago, Mark Blank, told me about his summer days on his grandfather's farm in Indiana. This was one of his favorite dishes and he even brought me the device which his grandfather had made for this special dish. You need a corn scraper in order to do this properly, and it can be done only with fresh corn. I just bought an "original" Lees corn cutter and creamer and it seems to work quite well.
- When Mark was sitting in a corner of the studio scraping, he said, "You know, this will not taste right. You have to have bees flying about your head while you scrape corn in the lndiana sun. We have no bees!" The dish is quite delicious, nevertheless. You will think which there is actually cream in this dish, but there is none.
- Scrape the corn from the cob and cream it, using a corn cutter/creamer.
- Place the mix in a greased baking dish and pour the melted butter on top. Bake uncovered at 375 for about 30 min, or possibly till the top lightly browns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 81 | 69% |
| Total Fat 9.21g | 12% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 69mg | 3% |
| Potassium 134mg | 4% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.57g | 1% |
| Protein 1.66g | 3% |
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