Fried Corn
Beans, Greens and Sweet Georgia Peaches
Fried Corn
Beans, Greens and Sweet Georgia Peaches
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8 young tender ears sweet corn 2 tablespoons rendered bacon fat or unsalted butter 1 small yellow onion, peeled and minced (optional) salt and pepper in a peppermill to taste Directions: Shuck the corn and carefully brush away all the silks. Over a large bowl, with a sharp knife cut the outer half of the kernels from an ear, leaving the inner half of the kernels still attached to the cob. Thoroughly scrape the cob with the knife to force out all the milk from the cut kernels into the bowl. Repeat this with the remaining ears until all the corn is cut and scraped. Put the bacon fat or butter and optional onion in a large, well seasoned iron skillet and turn on the fire to medium high. If you use the onion, sauté it until it is colored gold, about 4 minutes. Add the corn and all it's milk. Bring this onion corn mixture to a boil, stirring and scraping the pan to keep it from sticking. Turn the heat down to medium, and continue cooking and stirring until the milk begins to thicken. Reduce the heat to a slow simmer. cook, stirring constantly and carefully scraping the bottom to keep it from scorching, until very thick and tender, about 5 minutes more. Turn off the fire, season to taste with a pinch of salt and a few grindings of pepper, and serve at once. Serves 4. |