"Southern" Fried Corn Recipe

Ingredients

* Salt and Pepper
* 1 tablespoon - bacon grease
* 1/2 cup - milk or cream
* 4-6 small ears - fresh white corn

Directions

Here is the way my Granny taught me how to cook "Fried Cream Corn", hope you like it.

Start with fresh corn on the cob, about 4-6 ears. White, small kernal 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 its end and slice the corn, off the cob by pushing the knife down, along the ear. Try not 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 edge of knife, scrape the ear to remove the last of the ears remaining corn "stuff". Save all liquids.

Now, using an iron skillet (from yur Granny) heat about a tablespoon of bacon grease, for flavor and frying ability, to a pretty high temperature. Try not set the house on "far"! Add all the corn stuff and fry up some corn. Add bacon grease, course ground pepper and salt to taste. Do not 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 freash and tender or cokked and creamy.

When ready eat.

Some serving suggestions:

Biscuits. Get some. (try Tammy Wynettes Buttermilk Buiscuits on this Website) Open them up and spread this wonderful tasting "fried cream corn" over and add some pepper (the pepper really sets the flavor off) or salt. Folks in the South love salt.

"Fried Cream Corm" and tomatoes go great together.