Prep 10 mins
Cook 20 mins
This traditional southern dish is from Virginia Willis cookbook, Bon Appetit, Y'all. More of her recipes can be found at www.virginiawillis.com.
- 1 tablespoon bacon fat or 1 tablespoon canola oil
- 6 ears fresh corn
- fresh ground black pepper
- 4 tablespoons unsalted butter
- Scrape kernels from the corn--should yield about 3 cups.
- In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
If you love fresh sweet corn and bacon you will love the way the two are married up in this yummy side. I did reduce the cook time to from 15 minutes to 10 minutes as we like fresh corn just lightly cooked. Thanks for the wonderful post.
Talk about good southern corn!!! I made this with one ear of corn to go along with my leftover beef stroganoff for lunch. I used 1/2 tsp bacon fat and then 2 tsp butter along with the salt and pepper. With such little bacon fat, compared to the amount of corn kernels, I was surprised at how much the flavor still came through, along with the butter, so yummy. It is funny that I have her cookbook also, but hadn't tried this recipe, but very happy that I have now!!! Thanks for sharing the recipe. Made for Newest Tag Game.
The corn was wonderful served this way, sweet, salty and savory. We loved it, I also only cooked it for 10 minutes. I used a combination of bacon fat and butter, thank you for sharing a recipe that I will make often. It doesn't get any easier or faster than this.