Saturday, September 22, 2012

Fried Corn

This is a southern treat that I grew up on and love to make it (unhealthy though it is!) for my family, especially with our delicious PA white corn in season.  Like my mom and grandmother and great-grandmother before me, I make this dish and then freeze it to have when fresh corn isnt available.

You will need a cast iron pan for this.  This recipe is for 1 dozen ears of corn, which requires either a huge pan or a large pan plus a medium pan.  If you are using 2 pans, you'll need to use 1/3 of the ingredients in the smaller pan and 2/3 in the large one.

Shuck 12 ears of white corn. Using a sharp knife, shear the corn kernals from the cob.  Melt 1 stick of butter. Scoop the kernals into the pan, over medium heat, and pour in one pint of heavy cream. When the corn begins to boil, lower the heat to low.  Stir in 1tsp salt and 1tbsp pepper. Stir frequently to avoid scorching or burning.  Cook on low heat for 2-3 hours. 

When you bite into the corn, it should be al dente and should 'pop' in your mouth.


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