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Fried Corn on the Cob

Source of Recipe


From "Country Cooking From a Redneck Kitchen" by Francine Bryson



List of Ingredients



• 6 ears corn, husked and halved crosswise
  
• 2 Tbsp bacon drippings or melted butter
  
• 2 tsp sugar
  
• ½ tsp salt
  
• ¼ tsp black pepper
  






Instructions



1. Bring a large of water to a boil. Boil the corn for 10 minutes, then drain and set aside until cool enough to handle.
   
   
2. Insert a heavy bamboo stick into one side of each of the cobs (to use as a handle) or use metal skewers. Brush the corn with the bacon drippings and sprinkle with the sugar, salt, and pepper.
   
   
3. In a cast-iron pan over medium heat, cook the ears of corn, rolling them as they heat up. The corn will become puffy and golden brown, about 3 minutes. Let cool slightly before serving. These can be made ahead of time, then reheated for a party.
   
   Serves 6