There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days ago or has otherwise lost some of its sweetness. In the country it's called fried corn, but the corn's really boiled in milk or cream to soften and sweeten it.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
1 1/2 starch, 1 fat