In this traditional Southern dish, fresh corn kernels are simmered in their own milky juices with a little butter.
Time Required: 20 minutes
- Over a bowl, cut the kernels from about 8 ears of corn.
- Scrape the cobs to get all the milky liquid.
- Place the corn and liquid in a heavy cast iron skillet.
- Add about 2 tablespoons of butter or bacon grease to the corn.
- Bring to a boil over medium-high heat. Reduce heat to medium.
- Stirring constantly, cook until juices begin to thicken, or about 5 minutes. Reduce heat to low (slow simmer).
- Simmer for about 5 more minutes, stirring constantly to prevent scorching.
- Remove from heat, season with salt and pepper, and serve immediately.
- This amount will serve 4 to 6 people.
- Adding salt before cooking will toughen the kernels.
What You Need:
- 8 ears of corn
- heavy skillet
- 2 tbsp butter
- salt and pepper to taste