- 1
Ingredients
- 6 ears (4 -6 ears corn depending on size) fresh corn
- 1/2 cup milk, more milk or less as needed
- 1/2 stick (4 tablespoons) butter or margarine
- 3 tablespoons bacon grease
- Salt and Pepper, to taste
Preparation
Step 1
*NOTE: I sometimes cheat and use frozen corn (never canned). Put the semi-frozen corn into a food processor; flash cutting it into the 'pieces' or 'bits' preferred in this recipe. You may need to add a little water to the processor and use a spatula to scrape the larger uncut pieces down so they get cut also. Some people like their corn sweet (we don't') and may add sugar for a more cream corn flavor. We prefer to use a good deal of pepper and may decrease the milk and increase the bacon grease for a better flavor. Sheila.
Start with fresh corn on the cob, about 4-6 ears*. Shuck and clean the corn. Using a sharp knife and wood cutting board, cut the corn from the cob: 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, heat the bacon grease (for flavor and frying ability) to a pretty high temperature. Add all the corn bits and juices to the pan and heat ("fry") the corn. Add the butter or margarine to finish cooking the corn. Vary the cooking length to make the fresh corn tender and cooked; do not brown or burn the corn, just get it real hot then turn down the heat. Now add some whole milk (depending on how creamy you want the corn, you can use cream or milk), and course-ground pepper and salt to taste. Turn down the heat and cook for about 15-30 minutes, stirring to prevent scorching; be sure to scrape the pan as you stir. Cook down for the creaminess (thick or thin) you prefer.