You can make fried corn any time of year using kernels from a can; but the time it must be made is during sweet corn season, when you have access to just-picked ears. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor. Add bacon and butter and life is good!
6 ears sweet corn
4 tablespoons butter
1 tablespoon bacon grease
4 slices uncooked bacon
sugar, salt and pepper to taste
Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.
Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste. Add salt and pepper to taste.