The Monday Recipe Blog

Hello - hope you are not too hot on this Monday!  Fall is right around the corner, at least that's what I keep telling myself.

Here's another recipe that works nicely in a cast iron skillet - fried corn.

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.