Ingredients

How to make it

  • Directions
  • In a large cast iron skillet, chop bacon and cook to crisp; remove and set aside, reserving the drippings in the skillet. While that is cooking, clean the corn, except remove only the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.
  • In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn begins to dry, just enough to keep the corn slightly moist. Reduce to low and cook about 30 minutes, or until corn is tender. Add pepper and half of the bacon; taste and adjust for salt only as needed. Transfer corn to serving dish, crumble remaining bacon on top and sprinkle with parsley, if desired. Recipe may easily be halved.
  • Cook's Notes: Turn heat up to medium high at the end to brown, if desired. Substitute well-drained canned or frozen corn when fresh is out of season - 3/4 cup of kernels is roughly equal to 1 ear. Allow frozen corn to thaw slightly before using it and for canned or frozen, cook only until corn is heated through well.
  • I like to sprinkle the corn with a little sugar and give it a toss while I cook the bacon. Corn just calls for sugar in my humble opinion and it really pulls out the sweetness of the corn. Once you toss the corn into that hot fat, it begins to caramelize to this wonderful yummy sweet and salty flavor.
  • Take care not to overcook it and toughen your corn, and go easy on extra salt, which is one reason you don't see my favorite Cajun seasoning here. You'll get most of your saltiness from the bacon itself and often won't need any additional salt at all, so give it a taste once you pepper it up and see if you need any additional salt first before adding any.
  • By the way you don't need a special tool for shearing the corn off a cob, just follow my tip and clean if off easy and keep all of the corn kernels contained and off of the countertop and floor! In this recipe, you'll only want to shear off the tops of the kernels, so that you can then scrape the pulp and the corn milk off.
  • Some would say that the absolute best corn for southern fried corn is the Silver Queen variety, though others would argue that she's been a bit dethroned by newer varieties. There are many delectable, perfectly sweet, and perfect tasting white, yellow and bicolor corn varieties available now, many so tender you can practically eat it raw right off the stalk straight after picking it. So make this fried corn with whatever good corn you have access to. Though it's not quite the same, well-drained canned or frozen corn may also be substituted in this recipe - 3/4 cup of kernels is roughly equal to 1 average ear.
  • Source: http://www.deepsouthdish.com

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  • twill10 8 years ago
    thanks, for the book marks
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