Ingredients Jump to Instructions ↓

  1. 3 tablespoons canola oil

  2. 2 ears sweet corn, husked and kernels removed

  3. 2 ? cups water º teaspoon salt

  4. 2 large scallions, minced ? cup tallow cornmeal

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium to high heat and add the corn kernels. Cover to prevent spattering and cook, shaking the pan and stirring the kernels occasionally, until the kernels are browned on all sides. Set aside.

  2. Place the water, salt, and scallions in a saucepan and bring to a boil over high heat. Stir in the cornmeal and cook, stirring occasionally to prevent the mixture from sticking. The mixture should be smooth.

  3. Stir the roasted corn kernels into the cornmeal and serve immediately.


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