Dried, Fried Apple Pies

First, milk the cob. Lundy says to first cut the corn off the cob, but just cut off the tips of the kernels. Then, use a spoon to scrape down the cobs, forcing out the juice from what is left of the kernels on the cob. After you do that, you can use your hands to squeeze a little more juice out, if the ears are especially juicy.

Do this to six ears of corn, putting kernels and milk into a bowl.

For this recipe, you'll also need 4 tablespoons butter or bacon grease, 4 tablespoons half and half, salt and pepper.

Lundy says: Melt the butter in a skillet over medium-high heat. Add the corn and its milk, stirring to coat. Add the half and half. Cook, stirring frequently. If the corn begins to dry out, add milk or water a tablespoon at a time. ... Cook 8 to 10 minutes, until the kernels are tender but still fresh-tasting. Add salt and pepper to taste and serve immediately.

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