Monday, August 30, 2010
The Monday Recipe Blog
Here's another recipe that works nicely in a cast iron skillet - fried corn.
8 ears of fresh corn
2 T. butter or bacon grease
Cut the kernels off of 8 ears of corn, scraping the cobs to get the milky liquid. Put the corn and corn liquid in a cast iron skillet.
Add the butter or bacon grease and bring to a boil over medium-high heat, then reduce to medium.
Stir constantly, cooking until the mixture begins to thicken. This will be about 5 minutes, then reduce the heat to low - a slow simmer.
Simmer for about 5 minutes more, stirring constantly or else it will scorch.
Remove it from heat, stir in a little salt and pepper to taste, then serve immediately.
Note - Be sure and don't salt the corn until the very end, or else the kernels will be tough.
This recipe yields about 4-6 servings.