These days most fried corn recipes call for bacon, sometimes green pepper and onion, but this is how it was made back in the 40's through the 70's. For me, fried corn is a comfort food.
Fried Corn
8 to 12 ears of fresh corn
2 tablespoons bacon grease plus 4 tablespoons butter OR 6 tablespoons butter
1/2 cup water
Use a large, sharp knife to cut the corn from the cobs. Use the side of the knife to scrape the liquid from the cobs. (This is part of what gives fried corn it’s unique flavor.)
Place all ingredients in a skillet. Bring to a boil, reduce heat and cook over medium-low heat for 20 minutes, stirring often. Salt and pepper to taste.
Fried Corn
8 to 12 ears of fresh corn
2 tablespoons bacon grease plus 4 tablespoons butter OR 6 tablespoons butter
1/2 cup water
Use a large, sharp knife to cut the corn from the cobs. Use the side of the knife to scrape the liquid from the cobs. (This is part of what gives fried corn it’s unique flavor.)
Place all ingredients in a skillet. Bring to a boil, reduce heat and cook over medium-low heat for 20 minutes, stirring often. Salt and pepper to taste.