Wednesday, March 9, 2016

Iron Skillet Southern (Country) Fried Corn

Fried corn is a southern favorite; this was and still is my first and preferred for creamed style corn . I always knew it as country fried.
(Prep time: 15 min |Cook time: 40 min | Yield: About 6 to 8 servings)

 4 slices of bacon
10-12 ears of white, yellow or bi-color corn on the cob, shucked, stripped and
scraped (sometimes referred to as milking the cob)
    1/2 tablespoon of granulated sugar
    4 tablespoons of unsalted butter
    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!)  
In a large cast iron skillet, chop bacon and cook to crisp; remove and set aside, reserving the drippings in the skillet. While that is cooking, clean the corn, except remove only 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 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn begins to dry, just enough to keep the corn slightly moist. Reduce to low and cook about 30 minutes, or until corn is tender. Add pepper and half of the bacon; taste and adjust for salt only as needed. Transfer corn to serving dish, crumble remaining bacon on top and sprinkle with parsley, if desired. Recipe may easily be halved.

Cook's Notes: Turn heat up to medium high at the end to brown, if desired. Substitute well-drained canned or frozen corn when fresh is out of season - 3/4 cup of kernels is roughly equal to 1 ear. Allow frozen corn to thaw slightly before using it and for canned or frozen, cook only until corn is heated through well.

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