This recipe and many more along with stories can be found in Kinfolks and Custard Pie
Fried corn was a major treat. I’m sure you already know that fried corn or creamed corn, if you prefer must be cut so fine that it is necessary to cut down each ear four times in each place to get all the corn. You then scrape the cob to get the last of the milk. If you can’t cut it that fine yet, remember that practice makes perfect.
Fried Corn
Ingredients
- 6 ears Fresh Corn
- 2 tbsp butter
- salt to taste
Instructions
-
Cut the corn finely from the cob and scrape the cobs. Melt the butter in a heavy saucepan and add the corn. Keep the heat low and cook the corn slowly, stirring often for about fifteen minutes. Salt to taste. Be careful as corn sticks and burns quickly! Burned corn tastes awful.
Many people used bacon grease rather than butter to fry corn. If that is your preference, fry three strips of either commercial or salt bacon until crisp. Remove and reserve. Cook the corn in the grease and crumble the bacon over the corn just before you serve it.
Some people will tell you that you should add sugar to fried corn. Fine. Add about the same amount of sugar as you do salt. In fairness, I have to say that if corn is good enough and fresh enough, you don't need sugar.
Many folks also thought that friend corn should have black pepper in it. This was especially true for corn cooked in bacon fat. Those same people put pepper on boiled corn. Try it. You might like it, but I doubt it.