Fried Corn
First you organize your produce to know what you are working with. Next, fry the bacon in the iron skillet and save the drippings.
While the bacon is frying, remove husks and silks from each ear of corn. I don't purchase fresh corn often and never knew each ear was like a bottle of tequila, but it is. There is a worm at the end. Don't disturb him, just shake him off in the husk and silk pile and cut off the bit of corn he's eaten. Run each ear through cold water to clean and remove more silks.
Remove bacon from skillet and turn up the heat to high. Leave 1/2 cup bacon drippings in the skillet and add to it 2 Tablespoons butter. When the butter melts, add chopped onion if you want. I did, but this step is optional. Let the onion soften a bit and add your corn. Don't disturb it for 3 minutes. It has to fry.
Stir corn and cook just a bit before pouring in milk or cream or combination thereof. I stopped by the Piggly Wiggly and picked up a pint of half and half, and it worked fine. Pour in cream and stir until the cream is absorbed.
Reduce the heat to medium and add another 2 Tablespoons of butter. Cook until butter is melted and mixed throughout. Add salt and pepper to taste. Crumble a couple of slices of cooked, crispy bacon on top. And voila!
Comments