Yield: 16 Servings
8 lg ears of corn
3 TB sugar
2 ts salt
¼ c milk
Cut the kernels from 8 large ears of corn. Combine with 3 tablespoons of sugar, 2 teaspoons of salt and ¼ cup milk in a heavy-bottomed saucepan. Bring to a boil, then lower the heat to simmer and cook for 15 minutes, stirring frequently. Pour into a shallow, greased baking pan and dry in oven for 1-½ hours at 250^F, stirring occasionally. Corn should be light brown.
Store in a covered container for snacking. Yield 7-8 cups.
Recipe By : Detroit News 9/3/96 From: Davidg@... (Dave) Date: 1 Oct 1996 06:13:03 -0600