Fried Corn
 
1 Tbsp  bacon grease
4 - 6 ear  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! 
 
 
 
 
-- 
(ID: 7438) Mirror: rec.food.recipes: Sun, Jun 6, 2004


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