Fried Corn

I like fresh sweet corn. I remember eating sweet corn in the summertime back when my kids were in grade school. There would be a big kettle of salted water boiling on the stove. The ears would be dumped in and the water brought to a boil again. Taken out and piled on a platter, it was ready to eat. We had fun eating corn. Remember the old manual typewriters? My kids and I would play "typewriter" and chomp our way across a row of kernels. No, we didn't go "ding!" at the end of the row. Now, that was good eating.
I'm talking about corn fresh from the garden. (I remember when you could buy a bushel of corn for a dollar.) The corn season didn't last very long. You gorged yourselves while it was there. Another source of corn didn't come from our garden. It came from our neighbor's cornfield at the edge of our backyard. Monitoring the growth of the ears by a quick run through the rows told me when it was ready to eat. The kernels, small but delicious, were only eatable for about a week.
I would send my kids out with a peck basket to get corn for supper. Did we ask the neighbor for permission to glean his corn? Why no. We just helped ourselves. The corn was there. We were there. Was that stealing? We didn't think so. There was a lot of corn in that field. A few ears wouldn't be missed. As you can see, I had it all justified in my mind. Am I worried about the consequences of my act? Nope. I came to grips with my conscious a long time ago. I am forgiven.
I hope you like my fried corn recipe. That's the way we eat corn now. Just decide how much corn you need for the number of people to feed and get with it.

SUMMERTIME FRIED CORN
4 ears fresh sweet corn
2 tablespoons butter or margarine
1 teaspoon sugar
Salt and pepper to taste

Husk and remove silk from corn. With a sharp knife cut corn from cob, scraping to get all the milky residue. Melt butter in skillet. Add corn. Cook over medium heat until just heated through. Add sugar, salt and pepper. Serve. Delicious.

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