that is in the milk stage
(mash a kernel and if it squirts you in the eye it’s in milk
stage).
Remove
the corn kernels from the cob by just barely cutting off the cap of
the kernel, about half of the kernel. Scrape the cob with a knife
removing the juice and milk. When you have done this to to a
pile of ears, stir to evenly mix the juice and solids.
Using
a cast iron skillet, add several tablespoons of bacon grease and
once heated, add in the
corn. Simmer, stirring often, and add
sugar to taste. [Note: Field
corn is not extremely sweet
so sugar is added to the individual's taste. Some folks don't add
any.]
Cook
for about 20 minutes, add water to maintain the desired consistency
and stirring constantly to keep from scorching. Flavor with some
butter and salt and black pepper.
Serve.
The
key in frying field corn is that it will take a lot of water while
cooking to keep it creamy. The fresher it is the less water you
need. It thickens like glue.
You
can also prepare sweet
corn using this method. It is not as
hard to do because of it is naturally sweet and watery.
