Southern Fried corn

Lay out a table with every dish imaginable, absolutely everything under the sun, and if there is fresh fried corn on that table, you’ll know where to find me. There is nothing in this world like the flavor of fresh corn, shucked and cut off the cob and cooked up in a skillet. No matter how hard companies may try (and I do appreciate their efforts), no frozen or canned corn can even come close.

8 fresh ears of corn

2 tablespoons margarine

1 tablespoon bacon grease or vegetable oil

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

½ cup water, plus more if needed

• Shuck and remove the silks from the corn (a stiff brush is good for removing the silks). Cut the kernels off the cob with a sharp knife, leaving about one quarter of the kernel.
• Scrape the cobs clean with the blade of the knife to get the pulp. Place the margarine and bacon grease in a skillet. Add the corn and corn pulp. Season with salt and pepper. Add the water.
• Bring just to a boil, stirring constantly (corn scorches easily).
• Reduce the heat to a simmer and continue cooking, stirring, for about 30 minutes.
• If putting this dish up for the freezer, just cook about halfway through and then cool and place in freezer bags or containers and label. Thaw when ready to use and cook for 30 minutes just as described above.
• Mama likes to place her ear of corn in the center of an angel food cake pan and then cut the kernels off and scrape it down. The center of the pan helps hold the ear in place so that the kernels and scrapings fall right into the pan below.

6 to 8 servings