Southern Fried Corn

This is a good ol'boy recipe from the south,
corn cut off the cob and fried in bacon fat.


Ingredients:
1 Tablespoon Bacon Grease
4-6 Ears Small White Corn
1/2 cup Milk or Cream

Directions:
Start with fresh corn on the cob,
White, small kernal corn is best.
Shucking and clean the corn.
Using a sharp knife and wood cutting board,
cut the corn from the cob.
Now technique is important here.
Position the corn ear on it's end and slice the corn,
off the cob by pushing the knife down, along the ear.
Don't try to cut ALL the tender little
corn morsels off with each cut,
cut a third or so, at a time.
Rotate the ear as you remove more layers.
When you have cut all or most of the corn from the ear,
using the knife's edge, scrape the ear to remove
the last of the ear's remaining corn "stuff".
Save all liquids.
Now, using an iron skillet,
heat about a tablespoon of bacon grease,
for flavor and frying ability,
to a pretty high temperature.
Add all the corn stuff and fry up some corn.
Add bacon grease,
coarse ground pepper and salt to taste.
Don't brown or burn the corn,
just get it real hot, turn down the heat.
Now add some whole milk or cream.
Depending on how creamy you want the corn,
use cream or milk. Add, to create some "creamy stuff".
Turn down the heat and cook for 15 minutes.