Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4
4 cups scraped corn -- see below
4 slices bacon -- diced
half and half -- about 1 cup
2 tablespoons butter
salt and pepper -- to taste
For this dish you should use either green field corn (the best choice) or very mature fresh golden bantam. If the former, open the husk of the corn and cut into a kernel to ascertain whether or not it is milky. It should be. (Sweet corn -- golden bantam, etc. -- is always green when sold, hence always milky.) Remove husks from about 1 dozen ears. Strip off the silk. With a sharp knife, slice the kernels into a bowl. With the dull side of the knife blade, scrape down the cob to get all remaining milk and pulp. Do not scrape off the clinging tough husks if you can avoid it. Measure out 4 cups milk, pulp and kernels. Set aside.
In a heavy 10-inch iron skillet fry the bacon over moderate heat until crisp. Skim out bacon and reserve. Add the 4 cups measured corn to the drippings in the skillet. Sprinkle with salt and pepper. Fry over low heat, stirring frequently, for 4 minutes. Add the half-and-half; press the corn down gently to level it with a spatula. Dot with butter. cover and cook over lowest heat until corn is tender and the liquid has cooked away. Taste for seasoning. Turn out on a heated platter. Sprinkle with reserved bacon and serve immediately.
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