We Southerners have a thing about corn. First, it must be fresh if at all possible. Second choice is frozen, and canned corn always comes in third. During the winter months when it’s a bit harder to find fresh produce, we sadly make do with the available corn options listed above. But in the back of our minds, we can see the glistening beauty of a fresh ear of sweet corn, and dream wistfully of the possibilities.
Corn on the cob is a delicacy, and once you have tasted it freshly prepared, those little “cobbettes” in your grocer’s freezer just won’t satisfy your taste buds. The three most common ways we prepare corn are perhaps the most simple. They involve immersing the shucked corn in boiling water, placing the ears on the grill either still in or out of their husks, or microwaving it, again either in or out of the husk. The purist in me demands the tried-and-true method of placing those delectable ears briefly in the water, sometimes just long enough to warm the ears, maybe a minute or so. Or you may prefer your corn a little more done. If so, experiment with boiling the ears for 3, 5, or 7 minutes until it is just the right tenderness.
If you prefer to try your hand at cooking corn on the grill, you have a tasty treat in store for you! You can choose to take the corn out of the husk, or cook it as it comes from the garden. If au Naturel is your choice, you can soak the corn, husks and all, in cold water for around half an hour to add moisture. This way, your corn will stay moist despite the heat of the grill, and the corn silk and husks will come off very easily. Either way, place the ears on a hot grill, turning every 2 to 3 minutes. You want the corn to be evenly heated, which will take around 8 to 15 minutes, depending on the size of the ears. Without husks, the corn will of course heat up faster, and will also take on more of a grilled flavor.
I must admit that corn on the cob is my second favorite way to enjoy the delicious little kernels. My absolute favorite way to eat corn has got to be a true tradition of the South. We have to be desperate to eat consider eating canned “cream style” corn, the only commercially available product that is even reminiscent of the epitome of corn –
Southern Skillet Fried Corn
4 slices bacon
3 cups fresh cut corn
(There is an art to cutting the corn from the cob. Hold the cob firmly in one hand while running a fairly sharp knife down its length, slicing the kernels off. This can get a little messy, as fresh corn can be very juicy.)
2 Tablespoons flour
½ cup finely chopped onion
1 tsp salt
Pepper to taste
Cook the bacon until crisp in a good sized skillet. We use a good old black cast iron skillet. Drain bacon on paper towels, them crumble into small pieces. Add the flour to the bacon drippings and stir until the mixture is smooth. Add the corn and onions. Cover and cook over low heat for 6 to 8 minutes, or until the corn is tender. Season with salt and pepper, and sprinkle with crumbled bacon. This recipe will serve 6 people with normal appetites, or two to three hungry corn lovers. This recipe doubles easily, and you’ll be glad, as you will surely want to have plenty once you taste this delicacy!
