Sorry to hear that the drought and the raccoons have cut into your fresh corn. Here in Iowa, Erma, we have corn as far as the eye can see. When we tire of Corn on the Cob, I fall back on an antique recipe for Fried Green Corn. Like your Corn Pudding recipe a week or so ago, you can use corn that is a bit past its prime. It is just a bit chewier. Mixed yellow and white corn makes a pretty dish.
Fried Green Corn:
6 ears corn
2 tablespoons bacon fat
½ teaspoon salt
2 teaspoons sugar
Dash of pepper
Slice the corn from the cob and then scrape down the cob with a heavy knife to get out all the corn and moisture. Heat a heavy skillet and add the bacon fat. (If you don’t have bacon grease, use butter). When the grease is hot, add the corn pulp and cook for about 15 to 20 minutes, stirring often. Add the salt, pepper, and sugar.
Serves 6.
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