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| | Fried Corn
12 ears of fresh corn
8 slices of bacon, uncooked
1/2 cup of butter or margarine
2 to 4 tablespoons of sugar
2 teaspoons of salt
1/2 teaspoon of pepper
Cut off tips of corn kernels into a large bowl; scrape milk and remaining pulp from cob with a paring knife. Set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving about 1/4 cup drippings in skillet. Crumble bacon, set aside. Add corn, butter and remaining ingredients to drippings in skillet.
Cook over medium heat 20 minutes, stirring frequently. Spoon corn mixture into a serving dish, and sprinkle with crumbled bacon. Yield: 12 servings |
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