CREAMY CORN/ SWEET CORN
1 kg frozen sweet corn
¾ cups fresh cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon maizena/cornstarch
Combine corn, cream and salt in a large pot. Stir sugar and maizena/cornstarch together to prevent lumps then stir into corn mix in the large pot. Bring to the boil then reduce to low and simmer until thick for about 20min. The longer it cooks the thicker it gets. (makes enough for equivilent of 2 cans of sweetcorn. Boil some jars and lids for 5 minutes, remove and fill with warm sweetcorn mixture.Seal immediately. Fill a small pot half the height of the bottles. Put a lid on the pot and boil for 30 min. Once done remove jars and this should keep for one year after sterilization. When cool wipe jar date and label
Foto: Maryke Nel Mc Caig
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