Fried Corn
1 Tablespoon Bacon Grease 4-6 Ears Small White Corn
1/2 cup Milk or Cream (Cream is used in creamier corn)
Start with fresh corn on the cob, about 4-6 ears. White,
small kernel corn is best. Shucking and clean the corn.
Using a sharp knife and wood cutting board, cut the corn
from the cob. Now technique is important here. Position the
corn ear on it's end and slice the corn, off the cob by
pushing the knife down, along the ear. Don't try to cut ALL
the tender little corn morsels off with each cut, cut a
third or so, at a time. Rotate the ear as you remove more
layers. When you have cut all or most of the corn from the
ear, using the knife's edge, scrape the ear to remove the
last of the ear's remaining corn "stuff". Save all liquids.
Now, using an iron skillet, heat about a tablespoon of
bacon grease, for flavor and frying ability, to a pretty
high temperature. Add all the corn stuff and fry up. Add
bacon grease, coarse ground pepper and salt to taste. Don't
brown or burn the corn, just get it real hot, turn down the
heat. Now add some whole milk or cream. Depending on how
creamy you want the corn, use cream or milk. Add, to create
some "creamy stuff". Turn down the heat and cook for a
while, like 15 minutes. Vary the cooking length to make the
corn fresh and tender or cooked and creamy. When ready eat!
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