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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For a real treat, when you tire of the corn ON the cob this summer, give my version of Fried Corn a try. It is very easy and takes little time while preparing the rest of the meal. My mom always fixed fried corn this way when I was growing up. She used milk, but the half and half gives it a little richer taste. Trust me, if you try this, you will want to have it again ; ) Ingredients:
3 -4 ears fresh white corn or 3 -4 ears corn |
4 slices bacon, cut up |
1/2-1 cup half-and-half or 1/2-1 cup milk |
1/2 cup vidalia onion, chopped (optional) |
salt and pepper, to taste |
Directions:
1. Fry the cut up bacon in a large cast iron skillet till just crisp.
2. While frying bacon, cut corn kernels off cob.
3. Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
4. Empty all except 4 TBS bacon fat in pan.
5. If using onion, cook in bacon fat for a couple minutes on medium heat.
6. Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
7. Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
8. Add only enough half and half or milk to give it a creamy texture.
9. If using half and half and the consistancy is too thick, add a little milk to thin.
10. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
11. Check and adjust seasoning adding more salt and pepper as needed.
12. Serves 4.
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