Stand one end of the cob on a cutting board. Starting at the top, run a sharp knife down the cob, cutting deeply to remove whole kernels. One medium cob yields 1/3 to 1/2 cup kernels.
Shape rounded teaspoonfuls of dough into 2-1/2-in. logs, then bend slightly to form the crescent…
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Wrap each cone with parchment paper, using straight pins to secure.
Wrap jute string and…
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