Fried Corn Recipe {Southern Fried Corn with Bacon}
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.
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.
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