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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A perfect holiday side dish. Not for everyday eating as it has both bacon and butter, but let yourself indulge for the special occasion! Use fresh corn if you can, but frozen works okay as well. A nifty way to remove corn from the cob is by cutting a small part off both ends, then cutting the cob in half. vertically. Then turn the cob on it's end and you have a much more stable way to cut the corn off. This recipe is adapted from Paula Deen. Update: I forgot to say that I only simmer it for 5 more minutes, corn doesn't need to be cooked for 15 minutes in my opinion. Ingredients:
12 ears fresh corn, shucked |
4 slices thick slab bacon |
1/4 cup butter |
fresh ground black pepper |
salt |
Directions:
1. Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
2. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
3. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
4. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
5. Add black pepper and salt to taste.
6. If corn seems too dry, add a little milk or water.
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