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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. Ingredients:
6 ears of silver queen corn (or other white corn) |
1/4 cup onion, finely diced (i like to use chopped green onion to add another color) |
1/2 cup bacon drippings |
1/2 cup butter, divided |
salt, to taste |
pepper, to taste |
1 cup milk 1 cup if you want it to be ultra rich use half-and-half |
Directions:
1. Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
2. Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
3. Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
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