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Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
The National Labor Relations Commission (Filipino: Pambansang Komisyon sa Ugnayang Paggawa, abbreviated NLRC) is a quasi-judicial agency tasked to promote and maintain industrial peace based on social justice by resolving labor and management disputes involving local and overseas workers through compulsory arbitration and alternative modes of dispute resolution.
The serving size of corn is either one medium ear of corn on the cob or one-half cup of cooked kernels (fresh, frozen, or canned), says Natalie Rizzo, registered dietitian and nutrition editor for ...
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They can be deep fried, [5] shallow fried, [5] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake. They are sometimes called corn nuggets. [6]
The city of Rome imported all the grain consumed by its population, estimated to number 1,000,000 by the 2nd century AD. This included recipients of the grain dole or corn dole, [a] a state-run social welfare program which gave out heavily subsidized and later free grain or bread to about 200,000 of Rome's adult male citizens. [b]
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