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August 1998 Issue
Sunday After Church
by Royce Smith
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Fresh Fried Corn One of the most scrumptious dishes during this time of the year is fresh fired corn. If your garden weathered the summer fairly and yielded a plenteous harvest, this is a absolutely marvelous dish.
  • 12 to 18 ears of freshly picked corn
  • 1 pinch salt
  • 1/2 tsp. black pepper
  • 1/4 cup sugar
  • 8 tsp. butter or margarine (1 stick)
  • 1/2 cup milk
  • pinch flour or cornstarch
In order to get the full effect of this you MUST buy corn still in its husk. You will pull the husk and hair off of the corn and wash it thoroughly.

With a sharp knife, you cut the corn off of the cob. (In order to prevent cutting yourself, hold the corn downward and cut in a downward motion away from you.)

Turn the eye of the stove onto medium. In a large skillet (preferably cast iron) empty the freshly cut corn into the skillet. Place skillet onto stove. Slowly add all ingredients. (Please note: the milk may make your corn water because the corn will produce its natural juices. In the event that this does occur, simply add a little flour or corn starch to your mixture.) Simmer and allow the corn to cook slowly.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour

 
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