Fried Corn

Select corn at the perfect stage for eating. Husk and silk 8 to 12 ears of corn, and cut from the cob using a very sharp knife and cutting off only about half the depth of the kernels. After cutting all around the ear, use the back of the knife to scrape out the remaining juice and pulp, scraping downward only, not back and fort. For 5 cups of corn, heat 1/3 cup butter (or half butter and half bacon fat) sizzling hot in skillet. Add corn and enough water to give consistency of thin gravy, season with salt, and cook with constant stirring for five minutes, then reduce heat for simmering, cover tightly, and cook about 20 minutes longer, stirring occassionally. The corn at this point should he quite thick. Good served either hot or cold. This is perfect with Fried Chicken! 5 servings.