Fried Corn

• 10 ears corn on the cob
• 1 oz. fatback (salt pork), cut into thin slices
• 1 cup water
• 8 tbsp. butter
• Salt
• Freshly ground black pepper

1. Place an ear of corn on its end in a shallow bowl or pan.
2. Slice the tips of the corn kernels from the cob with a sharp knife.
3. Then scrape the kernels to remove the remaining corn and milk left next to the cob.
4. Repeat with each ear of corn.
5. Place the fatback in a 10-inch iron skillet or heavy frying pan.
6. Cook until crisp and remove, leaving the drippings in the pan.
7. Add the corn with its milk to the pan of fatback drippings, along with the cup of water.
8. Bring to the boil, stirring.
9. Add the butter and salt and turn down to low heat.
10. Cook, stirring frequently, approximately 30 minutes.
11. Add more water, if necessary.
12. Perfect fried corn should be thick and sticky.
13. Taste and season.

corn, salt pork, water, butter, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/4522 (may not work)