Comanche Fried Corn Food

SOUTHERN FRIED CORN RECIPE

Steps:

• Cut the corn off the cob with a sharp knife.
• Using the sharpest knife, cut down into the cob to get the milk of the corn.
• Heat up the bacon grease and add two tablespoons of softened butter.
• If you like the corn to be a bit caramelized, cook longer, stir less frequently.
• If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
• At this point, you can add a splash of heavy cream if you want a creamier corn.
• Add a little bit of salt, and a lot of black pepper.
• Serve immediately.

FRIED CORN

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

COMANCHE FRIED CORN

Steps:

• First, fry the bacon. Let it cool and tear into small pieces.
• Leave the grease in the pot and set aside.
• Shuck and wash the corn. Make sure you get all the silk.
• With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
• Sauté the onion in the reserved grease until they are clear.
• Add the corn, bacon, chiles, salt & pepper and the garlic.
• Simmer over a low heat and stir often so it doesn't stick.
• When it's heated through, drain the grease if preferred and serve.
• Note: This calls for fresh corn, but it's super easy to use canned or frozen.