Southern Fried Corn
The one thing I love about Summer time is the fresh fruits and vegetables. There is nothing like fresh picked, farm grown tomatoes, cucumbers, squash and of course, my favorite… corn. I love corn just about anyway it’s cooked but I especially love fresh fried corn. Well, that is what we call it around here but some people call it creamed corn. It’s not really fried just cooked in a skillet on the stove top and a little bacon grease added for flavor. It takes a little extra work but so worth it.
One thing about it is that you can do all the shucking and cutting a day or so before and it will be ready to cook when you have time.
- 4 ears of fresh corn
- 1-2 teaspoons of bacon grease
- salt and pepper
- flour and milk
- *Prepare one ear of corn per person. You can adjust this recipe accordingly.
- Shuck your corn and remove the silks Remove any bad kernels with a knife. Rinse the corn well. With a knife cut through the center of each row of corn kernels. Then take a knife and cut the kernels from the cob into a bowl. Once all of the kernels have been cut take the dull side of the knife blade and run it down the cob letting the juices and pieces of corn run into the bowl. Melt 1-2 teaspoons of bacon grease melt in an iron skillet, add the corn kernels and enough water to cover the corn cook slowly for 20-30 minutes adding water as needed. Salt and pepper to taste, Mix 1 tablespoon flour and 1 tablespoon milk in a cup stirring well to remove the lumps. Add a little of the flour/milk slurry mixture at a time allowing it to come to a simmer between additions until the corn has the desired consistency. If you get it to thick just add a little water.
Ground Beef Budget 2013