Best Buttery Fried Corn With Bacon Recipes

SOUTHERN FRIED CORN WITH BACON

Steps:

• In a large cast-iron skillet, cook the bacon over medium-high heat. Cook until nice and crisp.
• Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.
• Add the onions to the skillet and cook for 2-3 minutes or until translucent.
• Add the corn, sugar, butter, salt, and pepper, and cook for 10 minutes. Stirring occasionally.
• Stir in the bacon and check for seasoning before serving. Enjoy!

BACON FRIED CORN

Steps:

• 1. In an iron skillet, fry the bacon until crisp being careful not to burn. Remove the bacon and drain on a paper towel when done. Reserve the bacon drippings in the skillet.
• 2. Cut the corn off of the cob.
• 3. Next, scrape the cob to remove the juice from the cob.
• 4. While the skillet is still hot add the corn to the skillet. Keep the skillet at a medium temperature and cook the corn stirring frequently.
• 5. If you use Zatarain's Creole seasoning, do not add salt. I used Zatarains this time and it was delicious. In about 15 minutes, the corn should be tender.
• 6. Add water or milk when needed. Salt and pepper to your taste.
• 7. Stir in the butter until melted.
• 8. Put the cooked corn in a serving dish and crumble the cooked bacon over the dish. You will not have a kernel left!!

FRIED FRESH CORN WITH BACON GREASE

Steps:

• This takes a while to prepare as corn must be cleaned of husk and silk.
• Then slice corn off the cob.
• Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
• Season with salt and pepper as desired.
• Top with crumbled bacon and stir.
• Can add onions or peppers to enhance flavors.

~ FRIED CORN, CREAM & BACON ~

Steps:

• 1. In my cast iron skillet ( 9 inch ) fry bacon and reserve 3 -4 tablespoons of the drippings. Drain bacon and crumble. In the drippings, add the onion and garlic and cook over med heat until tender.
• 2. Add the corn saute, stirring often for about 7 minutes or until tender. Make sure you don't scorch it. Set aside and make the cream.
• 3. In another skillet, over medium heat, brown the flour, stirring often, not to burn. About 4 minutes.
• 4. In a 2 cup measuring cup, measure out 1 cup of half and half and to this add 3/4 cup cream. Stir. Slowly whisk the cream mixture into the flour, smoothing out any lumps. Cook until starting to thicken and bubble.
• 5. Return corn to burner over medium heat, pour the cream mixture over the corn and stir to evenly distribute. Cook for another 4 - 5 minutes. If too thick for your taste, thin out with more half and half. Stir in bacon, basil, nutmeg, butter, salt and pepper. Taste and add more salt if needed.
• 6. Time to enjoy this delicious side dish. As I said before, I could make a meal out of this, with a side of yummy corn bread.