Southern Fried Corn
By Becky Jo
Southern fried corn is what you've been missing out on! So delicious and creamy, everyone will be asking for the recipe.
- 6 to 8 ears fresh corn (sweet corn is best)
- 1 tablespoon bacon drippings
- 2 tablespoons butter
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation time 10mins
Cooking time 25mins
Adapted from sweetteaandcornbread.blogspot.com
Shuck and silk your corn. Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that is left in it. This is what makes the corn creamy, so don't skip this step.
In a skillet heat together the bacon drippings and the butter. If you don't understand where you get the bacon drippings, because we haven't cooked any bacon, you might not be ready for this recipe. But if you are not a bacon grease collector, like most good southern cooks are, cook about five or six pieces of bacon and use the drippings for this corn.
Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens.
Add the salt and pepper and stir again and serve.
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