Fried Corn

When we have a big group visiting at the river, this is our favorite breakfast to fix. There's nothing better than a black skillet full of fried corn, bacon and sliced homegrown tomatoes. If you are preparing for a few people, I’d cut the recipe in half.

• 1 dozen ears of corn, shucked with kernel tops cut off and “juice” scraped from cob
•   OR two chub packs of McKenzies frozen creamed corn
• 1 small can of shoepeg corn, drained
• 1 stick of butter
• Bacon grease
• Salt and pepper to taste
• 1 tbsp. sugar

Preparation:

Fry 2 lbs. of bacon in a black skillet. Pour off all but enough bacon grease to coat the bottom of the skillet. Lower the temperature to medium-low and melt one stick of butter. Add the fresh corn or thawed frozen corn. Stir frequently so it doesn’t stick. Stir in shoepeg corn, mix well. Cook for 15 minutes. Season with salt and pepper and sugar and adjust to suit your taste. Serves approximately 8.

Serve like gravy over hot biscuits with bacon and fresh sliced homegrown tomatoes on the side.

 Here's Andrew digging in to a fried corn breakfast at the river (sporting his summer buzz cut)!