When Ernestine Williams, mother of Ole Miss Colonel Reb and NFL football great Gentle Ben Williams, was teaching me how to make skillet fried corn, the top of the black pepper shaker fell off and a ton of pepper fell in the skillet. She scooped out as much as she could but there was still a whole lot that got left in. We liked it. Now when I make it I add a good bit of black pepper and a whole lot of garlic. You have to use fresh corn in this dish; frozen just won’t do if you want it to really fry up nice.

Ingredients

　　8 ears fresh corn, kernels cut off

　　2 tablespoons unsalted butter

　　1 tablespoon lard or bacon grease

　　4 garlic cloves, chopped

　　Salt and freshly ground black pepper

　　In a large skillet set over high heat, cook the corn in the butter and lard for 4 minutes or until it begins to brown. Add the garlic, season heavily with salt and pepper, and cook for 1 minute.

　　Cooks' Note

　　An angel food cake pan is just the right thing to employ when cutting corn off the cob. Stand the corn right up on the tube and let the kernels fall into the pan! My Facebook friend Christy Jordan taught me that trick.

　　A Southerly Course