Wednesday, July 28, 2010
A southern summer favorite, Southern Fried Corn is one of the dishes my grandmother used to make from fresh home-grown corn that we would go pick and shuck ourselves. She would serve it with fried chicken and sliced home-grown tomatoes. It was my favorite summertime meal! This dish is great for anyone who cannot eat corn on the cob such as children with missing front teeth or who are in braces. It is certainly not a low fat dish but, darn, is it good! It's a lot of work so I usually only make it once every summer and put some up in the freezer for later.
12 ears of fresh corn (white or yellow)
2-3 tbl bacon grease (trust me!)
2 sticks butter
1/2 can evaporated milk
salt & pepper to taste
Shuck and clean corn. In a large bowl, holding the cob tip down, take a sharp knife and cut the tops of the kernels off down the length of the cob from base to the tip.
Then using the blade, scrape the knife down the length of the cob to the tip to remove the pulp.
When the cobs are clean place them on a rectangular baking pan, add 1/4 inch of water to the pan and soak all turning them to get the cobs wet. Then "wring" them to remove the corn "milk" and set it aside.
In a large 16" skillet, heat bacon grease and butter until melted, then add the corn and corn "milk". On a medium high heat, fry until it is mostly cooked and has turned a darker yellow, stirring to prevent scorching. Add evaporated milk and season to taste with salt and pepper. Reduce heat and cook until the mixture thickens, stirring constantly. Check seasonings and serve!