Fried Corn

1 Tablespoon Bacon Grease
4-6 Ears Small White Corn
1/2 cup Milk or Cream
(Cream is used in creamier corn)

Start with fresh corn on the cob, about 4-6 ears. White, small kernel
corn is best. Shucking and clean the corn. Using a sharp knife and wood
cutting board, cut the corn from the cob. Now technique is important here.
Position the corn ear on it's end and slice the corn, off the cob by
pushing the knife down, along the ear. Don't try to cut ALL the tender
little corn morsels off with each cut, cut a third or so, at a time.
Rotate the ear as you remove more layers. When you have cut all or most of
the corn from the ear, using the knife's edge, scrape the ear to remove
the last of the ear's remaining corn "stuff". Save all liquids. Now, using
an iron skillet, heat about a tablespoon of bacon grease, for flavor and
frying ability, to a pretty high temperature. Add all the corn stuff and
fry up. Add bacon grease, coarse ground pepper and salt to taste. Don't
brown or burn the corn, just get it real hot, turn down the heat. Now add
some whole milk or cream. Depending on how creamy you want the corn, use
cream or milk. Add, to create some "creamy stuff". Turn down the heat and
cook for a while, like 15 minutes. Vary the cooking length to make the
corn fresh and tender or cooked and creamy. When ready eat!




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