Melody, my cousin with a great sense of humor, back in Pickerington, Ohio, was looking for Grandma’s recipe for fried corn and here it is for her and you also. Have you ever eaten fried corn? It is good when it is cut fresh off the cob, fried in butter or bacon grease. That’s not the way Grandma did it though!
Grandma and Melody, around 4 years old
Great pose, Melody!
I'm guessing that Grandma’s fried corn was so delicious, because she fried it in lard; her shortening of choice. She used it when frying and baking as well. She made her pie crusts and biscuits - all baked goods - using lard, which resulted in moist and flaky finished products.
Lard is pig fat and is used in many cuisines today. It has a wonderful aroma when in the skillet and gives the food a unique taste which is not like pork at all. It also gives the food great texture and structure.
Here is the best and surprising thing about lard; it is not bad for you! It has less saturated (bad fat) fat than butter and more than twice the amount of monosaturated (good fat) than found in butter. There are no nasty trans fats in it, unless it has been hydrogenated, which is the type of lard found in the grocery store today. It is hydrogenated today to enable the lard a longer shelf life. That is the problem. So, the way to combat that folks is to render your own lard! I am amazed to read that many cooks do just that. It is supposedly very easy to do.
There is nothing that compares to the flavor of fresh corn, shucked, cut off the cob and fried in the skillet. When I grew up on the farm, I walked out to the field with Mom and picked the corn for a meal. I’d love to be able to do that now; just go right outside the back door to the corn field ~ pick, shuck and cook! If you’ve never eaten fried corn, you must try it! Delectable and I wish I had a plate of it right now!
Grandma’s Fried Corn
8 ears fresh corn
A smidgeon of sugar
Salt and pepper
Milk or water
With a sharp knife, run it down the cob to remove the corn.
Use the back of the knife and scrape the whole ear again to remove the milk.
Add lard to the skillet and heat well.
Add corn, sugar, salt and pepper.
Stir well and often as it can burn easily.
As it gets too thick, add a little milk or water.
Cook about 20-25 minutes.
Ummm!!! Good! A meal unto itself!