Southern Fried Corn
Fresh corn seasoned and fried to perfection. A delicious side dish that's easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 4 servings
Ingredients
- 4 ears fresh corn
- 3 strips bacon, uncooked See recipe notes.
- 3/4 cup water
- 1 tablespoon self-rising flour
- 1 teaspoon sugar (optional)
- 2 tablespoons unsalted butter
- salt and black pepper to taste
Instructions
- Remove husk and silk from each ear of corn. Wash in warm salty water. Rinse in clear water.
- Cut corn from ears into a large bowl. Use a spoon to scrape "corn milk" (also referred to as cream) from corn cobs into a separate bowl. Set aside.
- In a small cup, stir together water, flour and sugar. Set aside.
- In a large skillet (or dutch oven), fry bacon until browned. Drain on paper towels. If bacon is fatty, it will produce lots of grease. Drain grease after frying. Return 3 tablespoons of bacon grease to skillet.
- Pour corn and the "corn milk" into skillet with bacon grease. Cook over low-medium heat for 10 minutes. Stir constantly.
- Pour in water/flour mixture. Cook over low-medium heat for another 15 minutes or until desired tenderness. Stir constantly. NOTE: For crisp fried corn, omit water/flour mixture. Continue with instructions.
- When corn is done, add butter and stir until melted. Season with preferred amounts of salt and black pepper.
- Sprinkle fried/crumbled bacon on top of each hot serving.
Notes
Variation: Southern Fried Corn (Without Flour and Water) Fry fresh corn kernels in bacon grease over low-medium heat. Stir constantly for 20 minutes or until desired tenderness. When done, stir in 2 tablespoons of unsalted butter, 1 teaspoon of sugar, preferred amounts of salt and black pepper. Serve hot with crumbled bacon on top.