{"id":6994,"slug":"corn-off-the-cob","title":"CORN OFF THE COB","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["corn (on the cob)","salt","pepper","butter","milk"],"ingredients_norm":["corn","salt","pepper","butter","milk"],"steps":["It is better to cut the corn from the cob before cooking.","With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins.","Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn.","Season well with salt, pepper and butter; add a little more milk if the corn is dry.","Cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w31:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"662cdedd3116f1a362923ddc180c99d9ddec0a4f529aaf7d3024161512a55b59","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-off-the-cob"}