Southern-Style Fried Corn
Ingredients
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8 ears of corn, kernels cut from cob twice
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5 thick slices of fat back** or salt pork
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2 tablespoons all-purpose flour
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1 tablespoons unsalted butter
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1 cup water
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1 teaspoon ground black pepper
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1 small jalapeño pepper, finely chopped
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**fat back renders more grease for a better rue.
Directions
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In a large skillet, cook fat back on medium-high temperature until crispy and it has rendered plenty of grease. Remove cooked fat back and drain on paper towel.
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Add butter and flour to the same skillet; whisk until smooth and starts to thicken (this will make a light amber color rue) . Be sure to whisk rue until flour has dissolved completely.
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Pour water into the skillet; stir continuously to avoid lumps. Add black pepper and jalapeño peppers. Keep stirring until rue becomes smooth.
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Pour cut corn in the skillet with the rue; using a large spoon, stir to combine. Cover skillet and cook corn on medium-low for 30-40 minutes, until most of the liquid has cooked away. (stir frequently to prevent sticking).
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Remove from stove and serve.
