Fried Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Score the corn along each row, and then cut from the cob with a knife. Press out all the pulp and Corn juice from the cob. Mix all and season well with salt and pepper. Mince the onion fine, and bl...
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Ingredients
- A Dozen Ears of Young, Tender Green Corn
- A Tablespoonful of Lard
- Salt
- Pepper
- A Minced Onion
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