Chef Rick’s Fried Corn

Sweet, spicy, and sooooo good!

1 tablespoon bacon grease
4-6 earsSilver Queen or other white Corn
1/4 cup heavy cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk” from the cob and reserve this liquid.

In a large skillet, heat bacon grease until it “shimmers” but doesn’t smoke. Add corn and season with salt and pepper. Heat through, then add milk and cream. Cook until corn is hot and liquid just comes to a boil.

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© 2001 Rick McDaniel

If you like this recipe, I think you’ll really enjoy this cookbook:


1 Comment so far »

  1. Carl Scott said

    August 27 2014 @ 1:02 pm

    So is the 1/4 cup of milk actually milk, as in dairy, or is it the milk from the corn cobs. You said reserve the cob milk but never said what to do with it.

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