Since sweet corn is plentiful in the grocery produce bins right now, a simple side to go with this simple meal was easy—Aunt Bonnie’s recipe for Fried Corn. My latest cookbook, Way Back in the Country Garden, presents this beloved recipe as it tells how she lovingly prepared it for Hubby after we first were married and she learned how much he adored it. Although it was included in the cookbook, I never had featured it in this blog, so the recent meal for our son gave me a great excuse to cook it again and to celebrate it here.
Eight ears of the freshest corn are shucked and the kernels removed. The cook mixes milk, salt, and pepper into the bowl containing the corn and in a heavy skillet melts 1/2 stick (4 tablespoons) of butter. After the corn becomes tender from being “fried” in the butter, the cook stirs in eggs and lets the mixture cool. This makes a dish that’s wonderful beyond belief and can bring forth more admiring comments than can the fanciest, most ingenious side.
Hubby and I never sleep as sweetly as we do when loved ones rest under the same roof. A fulfilling meal and a good night’s sleep—thank the Lord for the simple things.
8 ears fresh corn
1/2 cup milk
1/2 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
4 tablespoons butter
2 eggs (or 1/2 cup egg substitute)
Cut corn from cob and add milk, salt, and pepper. In a heavy skillet melt butter. When skillet is hot, add corn. Cook until tender (this can take anywhere between 5 and 10 minutes). Stir occasionally. Remove from burner, add beaten eggs, and blend well. (Makes 8 servings.)