I like corn on the cob, whole kernel, creamed and popped. Butter and salt would be the only additives (I can't wait to hear some of the specialty recipes that usually turn up on these threads...).
I like corn on the cob, whole kernel, creamed and popped. Butter and salt would be the only additives (I can't wait to hear some of the specialty recipes that usually turn up on these threads...).
When we're in Pigeon Forge, TN we nearly always stop at the Old Mill Restaurant. They serve the best ever corn fritters! I could probably eat a whole basket of them to myself.
Other, I can take it or leave it in any form. Just isn't something that I really car about, which is strange, most people love it, it some form or another.
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