Recipe by Bev
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 ; )
Top Review by HisPixie
I made this because Bev made it for the Family Tree Name Game and it sounded so good! And it is! I think it is VERY good; my family said 4 stars. That's ok, I can eat the whole bowl myself. :) Thanks for posting Bev, and thanks for bringing it to my attentin Luvin' Texas Bev!
- 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 See How It's Made
- Fry the cut up bacon in a large cast iron skillet till just crisp.
- While frying bacon, cut corn kernels off cob.
- Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
- Empty all except 4 TBS bacon fat in pan.
- If using onion, cook in bacon fat for a couple minutes on medium heat.
- Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
- 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.
- Add only enough half and half or milk to give it a creamy texture.
- If using half and half and the consistancy is too thick, add a little milk to thin.
- Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
- Check and adjust seasoning adding more salt and pepper as needed.
- Serves 4.