Some of the corn will then be puréed with cream and eggs to make a custard bas. Then the rest will be stirred in and then everything gets baked at 350 for an hour.
I thought that corn was parboiled *before* being frozen, so parboiling after thawing seems a little odd to me. This is actually a recipe I'm testing for work, so I'm not supposed to deviate from the method.
Any help/insight much appreciated!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!