Grandmother insisted on Silver Queen corn, always cooked it in a cast iron skillet and, yes, added 1 stick of butter. Changes are not welcome here!
12 ears of corn, preferably super sweet “Silver Queen”
8 slices bacon
½ cup (1 stick) butter
2 to 4 tablespoons sugar, depending on the sweetness of the corn
2 teaspoons salt
½ teaspoon pepper
1. Cut the kernels from the cobs into a large bowl. Scrape off the remaining pulp and juice with a knife adding to the corn kernels.
2. Cook the bacon in a large cast iron skillet until crisp. Remove to paper towels to drain; crumble. Remove all but ¼ cup of the bacon drippings from the skillet.
3. Add the corn, butter, sugar, salt and pepper to the skillet. Cook over medium heat for 20 minutes, stirring frequently.
4. Spoon mixture into a serving dish and top with the crumbled bacon.
Yield: 12 servings
Tomorrow we will post the Harvest Lunch dessert recipes.
For all the Harvest Lunch Recipes and others, go to Garden Recipes.