Fried corn is just about as southern as you can get and when the corn is fresh and it's done right it's delicious. In the summer, we usually serve it with vine ripe sliced tomatoes and whatever other fresh vegetables we have at the time. I think it's best when you use fresh cut right off the cob corn, but you can also use corn that you have put up or frozen (or canned) yourself. We all cook corn this way, but the person in our family that is known for her fried corn is my Aunt Vel. You know how some people just cook certain things better than other people and you can't figure out exactly why? That is my Aunt Vel and her fried corn. This is her recipe and it's the one we use, and even though it's really good, it never tastes as good as when Aunt Vel cooks it. Anytime we have a dinner, we always ask her to bring her corn. This isn't hard to do at all, but you do have to use what is called for and don't skimp on the ingredients or it won't be good. Here is what you need:
6-8 ears of fresh corn (sweet corn is best)
1 Tbs. bacon drippings
2 Tbs. butter
1/2 cup milk
1 Tbs. cornstarch
1 tsp. salt
1/4 tsp. black pepper
Shuck and silk your corn. Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that is left in it. This is what makes the corn creamy, so don't skip this step.
In a skillet heat together the bacon drippings and the butter. If you don't understand where you get the bacon drippings, because we haven't cooked any bacon, you might not be ready for this recipe...lol. But if you are not a bacon grease collector, like most good southern cooks are, cook about 5 or six pieces of bacon and use the drippings for this corn. Use the bacon for another recipe or eat it or save your bacon drippings from breakfast. You cannot leave the bacon drippings out of this though. It just won't be fried corn if you do.
Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper and stir again and serve.