Sautéed Corn

Oxmoor House
10 to 12 servings


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12 ears fresh corn
1/4 cup plus 2 tablespoons bacon drippings
1 cup water
1 teaspoon salt


Cut corn from cob, scraping cob to remove pulp.

Heat bacon drippings in a heavy skillet over medium heat; add corn, water, and salt. Cover and simmer 30 minutes, stirring occasionally. Uncover and cook an additional 30 minutes or until thickened.

Created date

February 2010