Shelly's Recipe

TEXAS FRIED CORN

Category: Corn

4 cups corn kernels and milk from the cob, about 5 ears
4 slices of bacon
1 cup cream
2 tbsp butter
1 tsp salt
1/4 tsp pepper

In a ten-inch skillet, fry the bacon until crisp. Remove the bacon, let it cool, and snip it into pieces with kitchen scissors.
Pour out the bacon grease leaving just enough to grease the pan. Add the corn to the pan. Stir in the salt and pepper.
Cook over medium heat, stirring frequently, for about five minutes. The corn should be well-heated.

Add the cream. Gently press the corn into the pan to make it level, covering the bottom of the pan. Cut the butter into chunks and spread the chunks over the corn.
Cook the corn, uncovered, over low heat until the liquid has cooked away.
Dish the corn to a platter and sprinkle with bacon. Serve immediately.