|Fresh corn is stripped from the cob, then fried in bacon drippings and butter, and gets just a splash of cream if you like.|
Southern Fried CornFried corn is a southern favorite for sure and Florida corn has just started to show up in the markets here. When it does start to appear, this is one of the favorites in our family. Back when I made my creamed corn, I promised to bring you the recipe for my fried corn. Well, here it is... finally!
Southern cooks, we are a funny lot indeed, because we all have our own ways of doin' things, especially when it comes down to the kitchen, and some get real adamant about things only being done one specific way or else it's wrong. I know I have my own quirks about things too - like getting all up in arms about people calling sandwiches or subs po'boys when they aren't po'boys! But... I do always try to impart to others here on my blog that they really ought to make things their own when it comes down to the way they prepare food. Yes. Including with my recipes. The only right way, is the way that makes you happy.
Well, a lot of my fellow southerners would consider what I called creamed corn, to be fried corn, but, my fried corn is a little bit different from my creamed corn, and yeah ... you'll be using some bacon and some bacon drippings for this one too, though the method is slightly different. No, we don't have this dish every day, but when we do, it's mighty good!
I like to sprinkle the corn with a little sugar and give it a toss while I cook the bacon. Corn just calls for sugar in my humble opinion and it really pulls out the sweetness of the corn. Once you toss the corn into that hot fat, it begins to caramelize to this wonderful yummy sweet & salty flavor. Take care not to overcook it and toughen your corn, and go easy on extra salt. You'll get most of your saltiness from the bacon itself and often won't need any additional salt at all, so give it a taste once you pepper it up and see if you need any additional salt first before adding any.
By the way you don't need a special tool for shearing the corn off a cob, just follow my tip and clean if off easy and keep all of the corn kernels contained and off of the countertop and floor! In this recipe, you'll only want to shear off the tops of the kernels, so that you can then scrape the pulp and the corn milk off.
The absolute best corn for southern fried corn is the Silver Queen variety, though some would argue that she's been a bit dethroned by newer varieties. Not as far as southerners are concerned. It's a delectable, perfectly sweet, and perfect tasting white corn, that is so tender you can practically eat it raw right off the stalk straight after picking it. But... it's a bit early yet so we make do with what we have access to, especially after not having had a good, local fresh corn on the cob since last summer! Well, at least until Silver Queen comes in. Though it's not quite the same, well-drained canned or frozen corn can also be substituted in this recipe - 3/4 cup of kernels is roughly equal to 1 ear.
Recipe: Southern Fried Corn©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 4 slices of bacon
- 10-12 ears of corn, shucked, stripped and scraped
- 1/2 tablespoon of granulated sugar
- 4 tablespoons of unsalted butter
- Up to 1/2 cup of whole milk, half and half, or heavy cream, optional
- Fresh cracked black pepper, to taste
- Kosher salt, only if needed (taste first!)
- Parsley, to garnish, optional
Cook the bacon to crisp; remove, chop and set aside, reserving the bacon drippings in the skillet. While that is cooking, clean the corn, except remove on the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.
In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1/2 tablespoon of the cream. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 35 to 40 minutes, or until tender. Taste and add salt and pepper as needed. Turn the heat up to medium high and fry the corn until the corn begins to brown.
Transfer corn to a serving dish, crumble bacon on top and sprinkle with parsley, if desired.
Makes about 4 cups.
Cook's Note: Substitute well-drained canned or frozen corn in this recipe - 3/4 cup of kernels is roughly equal to 1 ear. Allow frozen corn to thaw slightly before using it. Reduce the cooking time as you will not need to cook the corn as long if it is frozen or canned.
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