• Origin :
  • Recipe Type :
  • Preparation Time : 05m
  • Cooking Time : 00m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No oil, No fruits, High sugar, High fat, Whole grains, Complex carbs, Low protein, No glutten, High sodium

Ingredients

  • 2 Large Cucumbers
  • 2 Tbsp Dill
  • 3 Tbsp Rice Vinegar
  • 1 Salt
  • 1 Pepper


Directions

1 In A Large Saucepan, Melt 1 Tbsp Of The Butter On Medium Heat. Add The Chopped Onions And Cook 2 To 3 Minutes Until Translucent. 2 While The Onion Is Cooking, Remove The Kernels From The Corn. Stand A Corn Cob Vertically Over A Large, Shallow Pan (Like A Roasting Pan). Using A Sharp Knife, Use Long, Downward Strokes Of The Knife To Remove The Kernels From The Cob. Use The Edge Of A Spoon To Scrape The Sides Of The Cob To Remove Any Remaining Pulp. 3 Add The Corn To The Onions And Butter In The Saucepan. Add 2/3 A Cup Of Water And The Remaining 1 Tbsp Of Butter. Bring To A Simmer, Reduce Heat And Cover. Cook For 10-15 Minutes Until The Corn Is Tender. 4 Add The Sugar, Nutmeg, And Cream To The Corn. Cook, Uncovered, For 5-6 Minutes, Stirring Occasionally. Add Salt And Pepper To Taste.

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