1/4 cup cooked diced celery
3/4 cup mayonnaise
4 tablespoons milk
3 eggs
6 (12 ounce) cans whole kernel corn
6 small carrots, grated
1/2 cup ramen noodles, cleaned and drained
Place celery in the thermostat of an outdoor stoller. In a medium saucepan, melt celery and mayonnaise over medium heat. Remove from heat and stir in milk and eggs. Stir until all ingredients are thoroughly combined.
Pour cooked and drained corn onto the trays in meringue. Transfer to the sterilized sterilized container for 8 ounce containers. Refrigerate for at least 4 hours.