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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 68 |
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Delicious, summery fried corn! This recipe takes me way back to when I was about 3 years old when we were visiting our still-Southern, rural relatives. Mom & Dad thought it would be a great experience for us to go to the corn field, and pick the corn we would eat as part of our dinner. Read more . They were right. I can still hear the wind blowing the corn leaves, I can still feel the sandy dirt that got under my feet in my pretty little sandals - and I can still remember how good the corn was! Ingredients:
6 ears fresh corn, shucked |
(feel free to substitute canned or frozen corn) |
2 slices thick slab bacon |
2 t butter (or margarine, shortening, or bacon grease) |
salt & pepper |
Directions:
1. Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little with a fork. You can just use a can or two of creamed corn, instead. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Add butter. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add salt and pepper, to taste. If corn seems too dry, add a little milk or water.
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