Gina: Pat and I are huge fans of grilled corn on the cob, but once the girls started wearing braces (!) we had to figure out a better—easier to eat—alternative, for obvious reasons. Shucked corn in cream did the trick. After a while, the girls became accustomed to having corn served in this decadent manner, and pretty soon there was no turning back. Thus, another Neely staple was born. I think the sweetness that this method coaxes from the fresh corn makes all the difference in the world, and I know Pat agrees. When my husband serves us this dish, he always says, “Some sweet for my sweets.”

　　

Ingredients

serves 6 to 8

　　8 ears corn, husked

　　2 tablespoons sugar

　　1 tablespoon all-purpose flour

　　Kosher salt

　　Freshly ground black pepper

　　Pinch cayenne pepper

　　1 cup heavy cream

　　1/2 cup cold water

　　2 tablespoons bacon fat

　　1 tablespoon butter

　　

Step 1

Use one hand to hold an ear of corn at a 45 degree angle, with one end of the cob resting on a cutting board; then use a knife to trim the kernels. After all the kernels have been stripped from the ear, rest it over a bowl and, using a butter knife, scrape the blade against the cob, pressing out the milky liquid. Repeat with the remaining ears of corn.

　　

Step 2

Whisk together the sugar, flour, salt, black pepper, and cayenne in a small bowl. Sprinkle the dry ingredients over the corn kernels, and toss to combine. Add the heavy cream and water to the corn, and stir to combine.

　　

Step 3

Heat the bacon fat in a large skillet over medium heat until it is very hot but not smoking. Add the corn mixture, and stir until the mixture sizzles; reduce the heat to medium low, and cook, stirring occasionally, until the mixture becomes thick and creamy, about 30 minutes. Stir in the butter, taste for seasonings, and add additional salt and pepper, as desired.

　　Cooks' Note

　　Use one hand to hold the corn, then use a sharp knife to trim the kernels from the cob (to keep your fingers safe, always slice away from you). Once the kernels are stripped from the cob, use a butter knife to scrape out the milky liquid.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.