Being Iowa born and bred, I have always had a love for fresh sweet corn. This year we planted the White Shoepeg variety, which is one of the sweetest varieties out there. Although we did not have a great crop due to late planting and an extremely hot and dry summer, we still will be able to harvest enough to have this yummy dishes a few times.
Our homegrown white shoepeg corn.
Cook / Prep Time – About an hour
Servings – 2
- 3 ears of fresh corn
- 1 strip of bacon
- 1 1/2 tbsp butter
- 1/4 cup milk
- Black pepper
Clean corn by removing husks and silks. Using a sharp knife, strip the tender kernels off of the cobs.
Dice the bacon and fry it in a cast iron skillet. When the bacon is crisp, add the butter and melt. Add the corn, salt and pepper to the skillet. If you corn is not real sweet, you can add a teaspoon of sugar to it. Cook on medium heat while stirring, for about 10 – 15 minutes. Add the milk and stir in well.
Turn to low heat and stir until thickened. The natural starch in the corn will serve as the thickening agent. Serve immediately with you favorite entree! That’s it!
A few songs by Woody Gruthrie to jam to while fixing the corn….
“‘This Land is Your Land” and “The Corn Song”