Summer Fried Corn
You can make fried corn any time of year using kernels from a can, but the time it must be made is during sweet corn season, when you have access to just-picked ears. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor. Add bacon and butter, and life is good!
- Prep Time:
- Yield: 4 Servings
- 6 ears sweet corn
- 4 tbsp butter
- 1 tbsp bacon grease
- 4 slices uncooked bacon
- Sugar, salt and pepper to taste
- Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.
- Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste. Add salt and pepper to taste.