Cherokee Registry

Fried Corn

12 ears fresh corn
1/4 cup lard or bacon grease
salt and pepper to taste

Cut the corn off the ears, scraping the cob to get all the milk and kernel. Put in a frying
pan over medium heat w/ melted grease or lard. I always use a spatula to turn the corn
every 5 minutes or so until some of the corn starts to brown. Turn down heat and cover,
stirring regularly to make sure the corn doesn't scorch. Add salt and pepper to taste.