Market Fried Corn

2 tablespoon bacon grease

4-6 ears White Corn

1/4 cup heavy cream

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk” from the cob and use this liquid.

In a large skillet, heat bacon grease but watch it that it does not smoke. Add corn and season with your salt and pepper. Heat through, then add milk and heavy cream. Cook until corn is hot and liquid just comes to a boil.