Yankee Stuffed Corn

An adaptation of a well known American recipe, which is fun to make as well as sugar, thyme, tomato puree, capers, olives and sultanas or seedless raisi.is. Cook for a further 5 minutes, stirring frequently. Remove the pan from the heat and transfer :he mixture to a large mixing bowl. Set iside to cool.

Gently remove the husks from the corn by turning the leaves back carefully, keeping the husks intact. When all the leaves are turned back, break the cobs off at the bottom and remove the corn silk. Wash the husks under cold running water, pat them dry with kitchen paper towels and set them aside.

Using a sharp knife, cut the kernels from the cobs and add them to the meat mixture. Add the eggs and beat all the ingredients together until they are thoroughly combined.

To fill the husks, place one husk in a tall glass and carefully spoon one-sixth of the mixture into the centre. Gently pull the leaves together and tie the top securely with string. Fill the remaining husks in the same way.

Place all the husks in the top of a large double boiler and place the boiler over moderate heat. Steam the corn for 45 minutes. Remove the boiler from the heat.

Transfer the corn to a warmed serving

Yankee Turkey Roast is delicious served with a chilled white wine. dish and remove and discard the string. Serve immediately.

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