How to make church’s corn
Here is a recipe for making Church's corn:
Ingredients:
- 4 cups of frozen or canned corn
- 1/4 cup of butter
- 1/4 cup of milk
- 1 tablespoon of sugar
- Salt and pepper to taste
Instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the corn to the saucepan and sauté for about 5 minutes, or until heated through.
3. Stir in the milk and sugar, and season with salt and pepper.
4. Reduce the heat to low and let the corn simmer for about 10-15 minutes, stirring occasionally.
5. Taste and adjust the seasonings if needed.
6. Serve the Church's corn as a side dish with your favorite meal.
Enjoy the delicious and creamy Church's corn!
To make Church's corn, follow these steps:
1. Gather the ingredients: You will need 4 ears of fresh corn on the cob, 1/4 cup of mayonnaise, 1/4 cup of melted butter, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
2. Preheat your grill to medium-high heat.
3. Husk the corn and remove the silk strands. Rinse the corn to remove any remaining silk.
4. In a small bowl, mix together the mayonnaise, melted butter, Parmesan cheese, chili powder, garlic powder, salt, and pepper.
5. Brush the mayo mixture onto each ear of corn, making sure to coat all sides.
6. Place the corn on the grill and cook for about 8-10 minutes, turning occasionally. The corn should be lightly charred and tender.
7. Remove the corn from the grill and serve immediately. You can garnish with extra Parmesan cheese and a sprinkle of chili powder if desired.
Enjoy your homemade Church's corn!
To make Church's corn, you would need to follow the recipe closely. Unfortunately, as an AI, I don't have access to specific recipes from Church's Chicken. However, I can guide you through the general process of making corn on the cob. Here's a basic method:
Ingredients:
- Fresh corn on the cob
- Water
- Salt
- Butter (optional)
- Other seasonings (optional)
Instructions:
1. Start by shucking the corn—this means removing the outer husk and all the silk strands.
2. Fill a large pot with enough water to submerge the corn and add some salt for flavor. The salt is optional but can enhance the taste of the corn.
3. Bring the water to a boil over high heat.
4. Carefully add the shucked corn cobs to the pot of boiling water. Make sure the water covers the corn fully.
5. Reduce the heat to medium and let the corn cook for about 8-10 minutes. Cooking time may vary depending on the size of the corn, so check for tenderness by poking a kernel with a fork.
6. Once the corn is cooked to your desired tenderness, use tongs to remove it from the pot, allowing any excess water to drain off.
7. If desired, you can spread some butter over the hot corn. Additionally, you can sprinkle salt, pepper, or other seasonings of your choice.
8. Serve the corn on the cob while still warm and enjoy!
Remember, this is a general method for making corn on the cob, and Church's Chicken might have their own specific technique or seasoning. For an accurate recreation of Church's corn, you may have to search for copycat recipes or reach out to the company for their recipe.