Kentucky "Fried" Corn
As true as Kentucky, an American dish from 1839
Preface from the authors of Garlic, Garlic, Garlic
We found the inspiration for this recipe in The Kentucky Housewife, written in 1839. Although it's called fried corn, there's no frying in the recipe. Cut the kernels off the cobs and scrape off all the tasty milk. Cook them covered, with garlic, shallots, and a smidgen of hot pepper. It's simple and delicious. As in Lettice Bryan's day, the freshest corn is always the best, bursting with milk and fresh flavor.
List of Ingredients
Serves four to six
Ingredients
7 very fresh ears of corn, shucked
3 tablespoons unsalted butter
3 plump garlic cloves, smashed and minced
1 small fresh hot chile pepper, minced
1 plump shallot, minced
1 tablespoon water or milk
Kosher salt and freshly ground white pepper
2 tablespoons minced fresh chives, preferably garlic chives
Recipe
1. Using a sharp knife, carefully slice tops of corn kernels into a large pan. Then scrape off remaining part of kernel down to cob, along with any milky juice, into same pan. Reserve.
2. Melt butter in a nonstick skillet over medium heat. Add garlic, chile, and shallot. Stir until softened, 1 to 2 minutes. Add corn mixture, water or milk, salt, and white pepper. Cover skillet tightly and cook over low heat, stirring several times, until corn is very tender, about 15 minutes. Adjust seasonings, sprinkle with chives, and serve.
Excerpted from Garlic, Garlic, Garlic by Linda and Fred Griffith. Copyright © 1998. Reprinted by permission of Houghton Mifflin Co. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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