Cherokee fried corn

[blackcrowheart]

Try this Cherokee fried corn as a side dish at a back yard barbecue. This is Native American
cooking at its most delicious.

1 dozen large, fresh picked, roasting ears of corn
5 slices bacon
3/4 teaspoon salt
1/2 teaspoons sugar
1/4 teaspoon black pepper

Shuck corn, remove silks and cut fresh corn from cobs into a large bowl. Taking the dull edge of a
knife, scrape downward on each side of the naked cob to remove the little 'middlings' of corn
(left from cutting the kernels off) and the corn juice into the bowl along with the kernels.

Fry bacon in a large skillet until crisp. Set aside.

Add corn to hot bacon fat in skillet and add salt, sugar, and black pepper. A bit of oil may be
added if needed. Cook on medium heat.

Using a large spoon, spatula or pancake turner, stir and turn corn often until it begins to brown.
Reduce heat, cover and cook for 3 to 5 minutes more.

Just before serving, crumble bacon into tiny pieces, add to corn and stir through.
Serves 4 to 6.

Contributor: Cliff Lowe