Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Milk Seed, chop
9 tb Butter 6 To 8 Ears Of Corn, unshucked
1/4 c Water Salt And Freshly Ground
1 Red Bell Pepper, core, Black Pepper, to taste

1. Bring a large kettle of cold water to which you have added the
milk and 1 or 2 pieces of corn shuck to a boil.

2. Meanwhile, make the red pepper butter. Melt 3 Tbs of the butter in
the 1/4 cup of water in a small saucepan. Add the red bell pepper and
saute over medium heat until the water has boiled away, 3 mins. Do
NOT allow the pepper to sizzle the least bit. Add the remaining
butter to the pan. Allow it to melt and blend with the red pepper,
then set aside.

3. When the kettle of water comes to a rolling boil, shuck the corn.
Add the corn to the kettle and boil 4 mins. Shut off the heat. The
corn will keep hot for a while in the large amount of hot water.

4. When ready to serve, drain the corn and serve with a sauceboat of
red pepper butter, salt, and pepper.

Serves 6 to 8.

Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1

From: Dan Klepach Date: 04-27-95 (159) Fido:
Cooking

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