It Only Hurts When I Blog

Greetings, Bloggy Middlers!

If you didn't read yesterday's comments, inquiring minds wanted to know more about fried corn.

Fried corn is also called 'Country Corn', by the way.

There is a technique to cutting the corn off the cob through the kernels and scraping the ear very well to get all the corn bits AND all the sweet (and sticky) corn milk into the pan.

When I am preparing corn (we get ours in Amish Country) for fried corn, I have to put newspapers down on the table because everything gets really sticky.

Fried corn freezes well, so you can put up a lot of it in the summertime and freeze it to eat all year. Not that there is any chance of it LASTING all year, because you will certainly run out. It's too good to let it sit very long in the freezer.

That's all I can think of to say about fried corn, except to say that if you have never had it, you are missing something yummy!