This is a great way to put end-of-summer fresh corn to use! I could actually eat this every day but no, I don’t.
I told you a couple of days ago about how when we lived on the farm Mom and Grandma made fried corn in the summer. They had it easy ~ no going out to the farmer’s market to buy some; just send the kids out to the corn field to pick some! Grandma then fried it up in lard; Mom used bacon grease or butter.
Fried corn is a breeze to make. Just stand the ear of corn on end on a cutting board and cut down it with a sharp knife. When all the corn is cut off the cob, run the knife blade back over it, extracting the pulp and milky liquid. The corn has been so sweet all summer so sugar is not needed in this recipe, unless you want the addition. And, a cast iron skillet is best! Canned or frozen corn can be used also.
This will probably be the last week for sweet corn at our farmer’s market. What a sad thing… That means fall is here with ice, snow and bitter winds right behind it…
Fried corn is at its best when served hot. It’s a great side dish but, I could make it the main course!
6 ears sweet corn (about 5 cups)
2 tablespoons bacon grease
2 tablespoons corn meal
Salt and pepper, to taste
1/3 cup milk
Cut corn off of ears with sharp knife on a cutting board or in a bowl.
Go back and scrape ears using the back of the knife, removing pulp and milky liquid.
Add bacon grease to skillet on high heat.
Add corn and remaining ingredients, except milk.
Cook on high for a minute or two.
Turn down to medium-high, add milk and cook until browning begins.
Stir often to keep from burning.
Cook until mixture is thick and corn is tender, about 15 minutes.
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway ~ 4 cookbooks she's giving away!