Inspired by this thread; my mouth is watering.
Is is just corn niblets stir-fried or is there batter involved?
You can use canned corn, but it’s a whole lot better if you cut the corn right off the cob.
The recipe is simplicity itself:
2 cups fresh corn (or canned)
2 tablespoons bacon grease
salt and pepper
In a cast iron skillet, heat the bacon grease and put the corn in to fry. Stir it until it has browned a little. Salt, pepper and serve.
You can add cream and corn starch or flour to thicken this if you want to.
You can also add a cup of stewed tomatoes instead of cream and cook it down.
Thanks, Labdad. I’m off to the grocery store now.
I would strongly urge you to cook down all the other ingredients before adding the corn. Fresh corn cooks in a minute or two and overcooking dramatically reduces its texture and flavor. Make your gravy or tomato reduction in one pan. Then quickly fry off the fresh corn in some bacon grease and add it to the final product.
eeew…tomatoes? No no, stick with using milk and flour and bacon grease. That’s the way it’s supposed to be done.