1/4 cup finely chopped salted fatback
1 tablespoon butter
1/4 cup finely chopped Vidalia onion
1 cup grated white corn, with all pulp scraped from the cob
1/4 cup heavy cream
1 teaspoon sugar
Salt and freshly ground black pepper
Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
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