Recipe - Fried Corn

4 cup Scraped corn; see below
4 sl Bacon; minced
Half and half; about 1 cup
2 tablespoon Butter
Salt and pepper; to taste

For this dish you should use either green field corn (the best choice) or
very mature fresh golden bantam. If the former, open the husk of the corn
and cut into a kernel to ascertain whether or not it is milky. It should
be. (Sweet corn golden bantam, etc. is always green when sold, hence
always milky.) Remove husks from about 1 dozen ears. Strip off the silk.
With a sharp knife, slice the kernels into a bowl. With the dull side of
the knife blade, scrape down the cob to get all remaining milk and pulp. Do
not scrape off the clinging tough husks if you can avoid it. Measure out 4
cups milk, pulp and kernels. Set aside.

In a heavy 10inch iron skillet fry the bacon over moderate heat until
crisp. Skim out bacon and reserve. Add the 4 cups measured corn to the
drippings in the skillet. Sprinkle with salt and pepper. Fry over low heat,
stirring frequently, for 4 minutes. Add the halfandhalf; press the corn
down gently to level it with a spatula. Dot with butter. cover and cook
over lowest heat until corn is tender and the liquid has cooked away. Taste
for seasoning. Turn out on a heated platter. Sprinkle with reserved bacon
and serve immediately.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: The Wide, Wide World of Texas Cooking ISBN 0517120089

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998