Author Notes: My grandfather would stir up this dish every summer in his cast iron skillet. I try to use a variety of corn - yellow and white. Gardeners will tell you that Silver Queen is the best, so if you see it, be sure to bring it home.
- Lucy Mercer
- 4 slices bacon
- 6 ears corn, shucked
- 2 tablespoons all-purpose flour
- 1/2 medium onion, chopped
- 1 cup water, maybe more
- Salt and pepper to taste
- In a cast iron skillet, fry bacon until crispy. There are two ways to accomplish this: 1. Messy: on stovetop, fry for about 20 minutes. 2. Not so messy: in 350° oven for about 25 minutes. When bacon is crispy, set bacon strips on paper towels to drain and pour bacon grease into metal container.
- While bacon is cooking, prepare corn. Remove the corn from the cob ~ hold cob upright and with a sharp knife held parallel to the cutting board, cut the kernels off one “side.” Place cob horizontally with the flat, cut side on the cutting board and slice off kernels, rotating cob. Do not discard cobs - you will use them in a minute.
- Place skillet over medium heat and add two tablespoons bacon grease to pan. Add onion and saute until softened. Add flour and cook for a couple of minutes. Toss corn kernels in pan and saute. Take each cob and hold upright in the center of skillet. With the back of your knife, scrape the corn “cream” into the pan. Now you can discard the cobs. Stir.
- Add water slowly to pan while you stir, until you get the desired consistency. I prefer thicker but some may like it thinner, like a chunky gravy.
- Crumble bacon and stir into pot or top individual servings.
- This recipe was entered in the contest for Your Best Recipe with Corn