This delicious fried corn is panfried in smoky bacon drippings and butter then carmelized until tender and garnished with bacon. This southern classic is best paired with Salmon Croquettes, Smothered Pork Chops, Greens, Yams and Cornbread.
Ok my fellow Southern cooks. Why is fried corn so controversial amongst us Southern folks? To add flour, to not add flour, to add sugar, to not add sugar, to add cream, to not add cream. Let’s just stop all the madness!!! The best fried corn recipe my friends is the one you enjoy the most. Lol!!! The one you enjoy the most is probably the one your Momma made for you.
And today, I’m sharing with you the one that I enjoy the most and it’s made with no flour, no sugar and no cream and one of my best loves…BACON!!! Hope I don’t lose my Southern Cook card with this fried corn recipe. Lol!!
This recipe was birthed out of my Momma’s recipe but you know I had to add bacon and a few other twists to my liking and enjoyment. Hubby has been asking me to make fried corn that was close to what he grew up with but I’ve never been able to match it.
HOW TO MAKE THE BEST FRIED CORN
I actually think this fried corn turned out great and family as well as friends all enjoyed it alike…including HUBBY. He even asked for seconds and thirds!!! SCORE!!! So there you have it, it doesn’t match what he grew up with but it’s still great!!
So please chime in and let us know how you prefer to make it in your household. Do you think there is a wrong way and a right way to make fried corn? What are your preferences? I’d love to hear from you.
Speaking of preference…Ephesians 3:17 reads, “that Christ may dwell in your hearts by faith; that ye, being rooted and grounded in love.” We know that giving preference to others requires a willingness to adapt and make some adjustments…doing it unto the Lord with an excellent attitude. To prefer others over ourselves is the beginning step of learning to walk in love my friends. Say Grace and enjoy!!
Fried Corn Recipe {Southern Fried Corn with Bacon}
Ingredients
- 4 slices bacon diced
- 1 stick butter
- 10 ears of corn shucked
- 1 c water
- 1/4 c diced shallot
- 1/2 c diced red bell peppers
- 1 T chipotle in adobo sauce
- 1 tsp cajun seasoning
- salt to taste
- 1 tsp fresh chopped parsley
- 1 tsp fresh chopped basil
Instructions
- Start by removing only the tops of the corn kernels from the cob with a sharp knife into a medium sized bowl. Then go down a second time to remove the 2nd half of kernels. Then go down a third time with a spoon to scrape all of the milk deep inside the corn cobs.
- Place empty cobs vertically into a large bowl filled with 1 cup of water. Swish the cobs around and continue to scrape the milk into the bowl of water.
- In a large cast iron skillet, over medium-high heat fry bacon until crisp and remove with a slotted spoon onto a paper towel lined plate. Add butter to the bacon drippings and melt completely.
- Add corn kernels, shallots, and red bell pepper to the skillet and continuously stir.
- Reduce heat to medium and stir in chipotle adobo sauce, cajun seasoning and salt.
- Add reserved milky-water from soaked corn cobs little by little (you may or may not need it all) and cook while scraping up browned bits from bottom of pan, and simmering until thickened for about 15-20 minutes or until corn is tender. Remove from heat.
- Stir in parsley and basil. Top with reserved bacon pieces. Say Grace and enjoy immediately.
Adapted from Momma’s recipe and NY Times
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