All Georgia gardeners will tell you that white, sweet Silver Queen is the best for corn on the cob as well as for cooking. Pick up some fresh corn from a local farmer's market and make this old-fashioned side dish, made lighter with decreased bacon fat from the original. It will be the star of any summer vegetable plate.
Skillet Fried Corn with Bacon
4 slices bacon
6 ears corn, shucked
½ medium onion, chopped
2 tablespoons flour
Water, about a cup
Salt and freshly ground black pepper to taste
1. In a cast iron skillet, fry bacon until crispy. When bacon is crispy, set bacon strips on paper towels to drain and pour bacon grease into metal container.
2. While bacon is cooking, prepare corn. Remove the corn from the cob. Hold cob upright and with a sharp knife held perpendicular to the cutting board, cut the kernels off one “side.” Place cob horizontally with the flat, cut side on the cutting board and slice off kernels, rotating cob. Do not discard cobs - you will use them in a minute.
3. Place skillet over medium heat and add two tablespoons bacon grease to pan. Add onion and saute until softened. Add flour and cook for a couple of minutes. Toss corn kernels in pan and saute. Take each cob and hold upright in the center of skillet. With the back of your knife, scrape the corn “cream” into the pan. Now you can discard the cobs. Stir.
4. Add water slowly to pan while you stir, until you get the desired consistency. I prefer thicker but some may like it thinner, like a chunky gravy.
5. Crumble bacon and stir into pot or top individual servings.