Don't get the wrong idea. We don't eat like this every Sunday. June Cleaver, I'm not!! But this was a special day so I dressed up the table and we had a good ole southern summertime supper. I call it a "summertime" supper because you can't get fresh vegetables like I cooked for this meal in the winter here. On the menu: steak off the grill, fried fresh okra, sliced Bradley tomatoes, and fried Silver Queen fresh white corn which I'll show you non-southern gals how to "fix" at the end of this post.
I covered my table with a Laura Ashley floral tablecloth and then topped the cloth off with rose colored place mats to accent my dinnerware.
I buy a dozen ears, take it home, shuck, and wash it.
Next, I take a long knife and cut off the very tip of the kernel into a frying pan or kettle.
Then, I take the back side of the knife and scrape the pulp and juice from the corn into the pan. Add a stick of butter, salt and pepper to taste and about a half cup of water (more water may be needed depending on how starchy your corn is. You could substitute milk for water if you like a richer flavor). Heat your corn in a deep frying pan over medium heat for about 20 to 30 minutes, stirring often. The corn will stick to the bottom of the pan so you will need to stir often. Don't worry to much. The crusty corn on the bottom just adds to the flavor and texture as long as it doesn't burn. Let your corn boil slightly. I know, I know, I called it FRIED CORN, but it's really not fried in a technical sense. I don't know why we call it fried corn; we just do! It's a southern thing!
I know this is a little more work than opening a can of Green Giant, but I'm telling you there is no comparison between this and canned corn. NO SIRREE!! And I did tell you it was a special Sunday dinner, didn't I? Pair it with some good ole juicy Bradley tomatoes! OH MY GOODNESS! You'll think you've died and gone to heaven!