Fried Corn - Start to Finish

CSA Silver Queen corn

Google "fried corn" and you'll find a lot of recipes out there that add sugar, water, and whatnot. Really not necessary.

I make it the way my mother made it (the way your mother makes it is, as everyone knows, the right way), except I substitute olive oil for bacon grease. (she used vegetable oil in the later years)

The one rule - it HAS to be done in a cast iron skillet.

Shucked and clean

Thirteen ears of  corn - off the cob

Here's the recipe: corn, salt, pepper and some kind of fat. I can't tell you how long to saute the corn, you just know when it's done.

I put a lot of pepper in mine because, well, I like pepper.

When you pull this out of the freezer in winter - it's like a summer miracle.
I could eat this all day and all night. It was one of the foods I asked for when I came to visit.

Great-grandmother's cast iron skillet

The finished product - ready for the freezer