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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A southern tradition. Ingredients:
4 ears fresh corn |
4 tablespoons bacon drippings |
1 cup half-and-half |
1/2 cup vidalia onion, chopped |
salt and pepper, to taste |
Directions:
1. Cook onion in bacon fat for a couple minutes on medium heat.
2. Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
3. Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
4. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
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