#2662 - Fried Sweet Corn

(by Shirley McNevich)

5 ears fresh sweet corn on the cob
1 cup water
4 TBSP butter
1 tsp. fresh ground black pepper (more if you wish)
a dash of salt (more if you wish)
1/2 cup flour
1/4 cup bacon grease

Peel the sweet corn, then slice off the corn kernels into a bowl. Scrape the cobs so any small kernels/juice also go into the bowl. Add flour, salt and pepper to the corn--stir well. Slowly add the water--stir until mixed. In a cast iron skillet over medium heat add the bacon grease--add corn mixture--cook/stir until bubbling hot. If mixture is too thick, add a little more water and stir again. Turn heat back to low--cut the butter into smaller pieces and dot the butter all over the top of the corn. Put a lid on the skillet (slightly tilted)--let the corn cook for 20-30 minutes or until tender, stirring every few minutes. Scoop the corn mixture into a serving bowl, then scrape off the crust that forms in the skillet and discard it.