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Sautéed Corn

Yield 10 to 12 servings


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

How to Make It

  1. Cut corn from cob, scraping cob to remove pulp.

  2. 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.

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