Total Time
45mins
Prep 15 mins
Cook 30 mins

A southern tradition.

Ingredients Nutrition

Directions

  1. Cook onion in bacon fat for a couple minutes on medium heat.
  2. Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
  3. Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
  4. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.

Reviews

(2)
Most Helpful

A great way to make fresh corn. I made this just as written and it came out perfectly. I'll be using this recipe again as we get more fresh corn. Thanx!

*Parsley* May 06, 2008

This was delicious! I used milk rather than half-and-half to cut the calories a little. Thanks for a keeper Dumplin!

puppitypup July 01, 2007

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