Some people call this Fried Corn. I was thrilled to find fresh local corn today (April). That’s a real perk of living in Florida. We have extended growing seasons and can enjoy some types of produce before other parts of the country are getting them in the ground. This variety’s bicolor and it was so sweet my daughter asked me if I had put sugar in it. The preparation takes a little bit of time but the recipe itself is as easy as pie.
Cut the kernels and scrap the cob to extract the milk. I use my little corn thingy that I got from a hardware store in Alabama. Really. It came from a hardware store. I don’t know what I’ll do if the blade get dull. You just don’t see these any more.
I just love this thing!
Heat a tbsp of bacon grease in an iron skillet. Add corn and stir until some of the liquid is cooked out and the bottom is starting to brown. Add about 1/4 cup water and simmer until kernels are tender. Add salt and pepper to taste.
My Granny made this a lot.
Creamed Corn (Fried Corn)
1 tablespoon bacon grease
2 cups corn kernels and milk extracted from fresh corn
1/4 cup water
salt and pepper to taste.
Melt bacon grease in a hot cast iron skillet. Add corn kernels and milk. Cook until some of the liquid has evaporated and corn starts to brown on the bottom. Add water and simmer until kernels are tender. Add salt and pepper to taste.