- 1 stick (1/2 cup) butter
- 2 cups crushed graham crackers, honey flavor
- 2 bricks (250 ml each) all-purpose cream
- 1 brick (250 ml) condensed milk
- 1 can (425 grams) whole kernel corn
Place the corn in a strainer. Reserve the liquid for future use. Put in an airtight container or covered bottle the corn liquid. Let the corn sit inside the refrigerator.
Meanwhile, melt the butter.
In a bowl, put the crushed graham crackers. Pour the melted butter. Mix well. In a plastic container or glass dish, put the mixture evenly at the bottom. Press it. Chill.
In a glass bowl, put the cream and condensed milk. Using a hand mixer, beat at medium speed until well-blended. Pour on top of the pressed graham. Spread it evenly with a spatula. Sprinkle the whole kernel corn on top. Press lightly. Chill for at least 12 hours or overnight.