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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
    • tsp salt
    • tsp black pepper


    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




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