Add corn, salt, and pepper; cook, stirring occasionally, until corn becomes tender and juicy, 6 to 8 minutes. Sprinkle flour over corn mixture; …
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Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid. Whisk together sugar, flour, and salt and …
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Preheat the oven to 400 degrees F and grease a 3qt baking dish with non-stick spray or butter. Add the eggs to a large bowl and whisk well. Add the heavy cream, baking powder, erythritol, salt, and pepper. Mix well. Next, …
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Directions. In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
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28-32 ounces frozen whole kernel corn 8 ounces cream cheese at room temp, cut into pieces 1/4 cup butter 1 can evaporated milk 4 ounces 1 tablespoon sugar salt and pepper to taste Instructions Place corn in the slow cooker and add …
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Instructions. Peel back the corn husk, and remove the corn silk as well. Rinse the corn under cool water, then cut the corn from the cob, using a sharp knife. Pour 2 tbsp of bacon grease into a large pan, then place the pan …
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