- Jun 9, 2008
- 68
- 10
If your menu includes Dutch's Beans, use the bacon grease from the beans to make this side as well. Cutting the corn from the cob is a bit of a pain, so in a pinch you can use frozen (thawed) corn, but fresh is best! Usually during corn season I go to the farm down the road here and buy tons of corn. I take them home and cut them off the cob and freeze them in gallon freezer bags, so I have fresh corn anytime of year (especially in the winter... corn chowder!)
Fried Corn
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]Sooooo good![/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1 tablespoon bacon grease[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]4-6 ears Silver Queen or other white Corn[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/4 cup heavy cream[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/4 cup milk[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/2 teaspoon salt[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/2 teaspoon freshly ground black pepper[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk†from the cob and reserve this liquid.[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]In a large skillet, heat bacon grease until it “shimmers†but doesnâ€[emoji]8482[/emoji]t smoke. Add corn and season with salt and pepper. Heat through, then add milk and cream (and reserved corn 'milk'). Cook until corn is hot and liquid just comes to a boil.[/font]
Fried Corn
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]Sooooo good![/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1 tablespoon bacon grease[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]4-6 ears Silver Queen or other white Corn[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/4 cup heavy cream[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/4 cup milk[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/2 teaspoon salt[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]1/2 teaspoon freshly ground black pepper[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk†from the cob and reserve this liquid.[/font]
[font=Verdana,Tahoma,Arial,Helvetica,Sans-serif,sans-serif]In a large skillet, heat bacon grease until it “shimmers†but doesnâ€[emoji]8482[/emoji]t smoke. Add corn and season with salt and pepper. Heat through, then add milk and cream (and reserved corn 'milk'). Cook until corn is hot and liquid just comes to a boil.[/font]