Recipe is telling me to thaw frozen corn and then parboil it. How long should it be boiled?
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!