Prep 15 mins
Cook 45 mins
Ok, it’s not actually fried, that’s just what my family always called it. Anyway, it’s yummy.
- 4 -6 ears fresh corn on the cob
- 2 tablespoons butter
- 2 tablespoons bacon drippings
- Shuck corn.
- Using a sharp knife, cut kernels off cob, over a large skillet. You really need to do this at the skillet not on a cutting board, cause you want all the juice etc, from the corn, in the pan. Use a butter knife, to scrape all the pulp and juice from the cob, after you cut off the kernels.
- Add the butter, bacon fat to the pan. Lightly salt and pepper. After it cooks you’ll want to taste, and adjust seasonings, if necessary. I like it a bit peppery (huge surprise to you, I’m sure). Add just enough water to the pan, to barely cover the corn. Bring just to boiling, then lower heat to simmer, cover and cook about 30 minutes. Remove lid, and continue cooking on low heat, until all water is gone.