INGREDIENTS

INSTRUCTIONS

Remove husks from corn, breaking off stems; remove silks with a stiff
vegetable brush, and wash with cold water. Using a sharp knife, cut a thin
layer off the kernels; cut again, and scrape the rest of the juices into
bowl, firmly placing knife on cob and scraping into bowl. Add water or
milk, and stir well. Fry bacon or salt pork in a large skillet; remove
meat, and add corn to skillet. Cook over medium heat for 10 to 15 minutes,
stirring often (cook fresh picked corn a few extra minutes or until corn is
thick). Add sugar and salt and pepper to taste.
Note: If fresh corn is not available, use frozen whole kernel corn
(shoepeg, if available). Cook corn according to package directions a few
minutes; place corn and water into a blender and puree. (Be careful not to
put too much into blender; the corn can splash out and burn you.) Repeat
procedure 3 times, each time pouring corn back into pot and scooping out
more. Combine flour and water until blended; pour into pureed corn and cook
several minutes, stirring constantly until mixture thickens. Add salt and
pepper to taste. This tastes like fresh corn that has been scraped from the
cob.
Note: For a different taste, add chopped ripe tomatoes to the corn before
serving it.
Yield: 4-6 servings
Posted to MC-Recipe Digest V1 #842 by MeLizaJane@aol.com on Oct 13, 1997

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