Fried Corn – Bev’s Style
This delightful recipe for Fried Corn, prepared Bev’s way, offers a unique twist on a classic summer favorite that showcases the sweet flavors of corn off the cob. Perfect for a warm evening, this dish not only satisfies your cravings but also brings back memories of home-cooked meals, making it a lovely addition to any dinner table. Quick and easy, it can be made while preparing the rest of your meal, allowing you to enjoy the vibrant taste of fresh corn with minimal effort. The inclusion of half-and-half enriches the dish, enhancing the overall flavor profile while creating a creamy texture that elevates this simple vegetable side to something extraordinary. Whether you’re a beginner in the kitchen or a seasoned chef, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Corn | 3-4 ears |
| Corn | 4 cups |
| Bacon | ½ pound |
| Half-and-Half | ½ cup |
| Milk | Optional (to taste) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 201.2 |
| Total Fat | 14.5 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 26.6 mg |
| Sodium | 211.3 mg |
| Total Carbohydrates | 14.3 g |
| Dietary Fiber | 1.8 g |
| Sugars | 2.2 g |
| Protein | 5.7 g |
Preparation Time
| Type | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Instructions
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Begin by cutting the bacon into small pieces and placing them in a large cast-iron skillet over medium heat. Fry the bacon until it reaches a perfect crispness, allowing its savory flavors to infuse the skillet.
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While the bacon is frying, carefully cut the kernels off the cobs of white corn. This step is crucial as it ensures that you capture all the delicious sweetness of the corn.
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Once the bacon is cooked, remove it from the skillet and set it aside, reserving it for another dish—it’s excellent in salads or as a topping for baked potatoes.
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Pour off all but about 4 tablespoons of the bacon fat from the skillet. This rendered fat will add a wonderful flavor to the corn.
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If you choose to include onions for added flavor, now is the time to sauté them in the reserved bacon fat for about two minutes over medium heat until they become translucent.
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Next, add the corn to the skillet, and season generously with salt and pepper according to your taste. Cook the corn while stirring occasionally on medium heat until the kernels begin to achieve a beautiful golden-brown color, which should take approximately 5-7 minutes.
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Gradually pour in the half-and-half, stirring continuously. This will create a creamy consistency that elevates the corn dish. If you prefer a lighter texture, you can substitute part of the half-and-half with milk.
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The key here is to add just enough liquid to maintain a creamy texture without making the corn too soupy. Keep an eye on the consistency; if it becomes too thick, add a splash more of milk.
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Reduce the heat to low and continue cooking the corn for an additional 10-15 minutes, stirring occasionally. This allows the flavors to meld beautifully and ensures that the corn becomes tender and flavorful.
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Before serving, taste the dish and adjust the seasoning as necessary, adding more salt and pepper if desired.
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Serve hot, and enjoy this rich, creamy fried corn that serves four as a delightful side dish, perfect for summer gatherings or weeknight dinners.
This Fried Corn recipe is a wonderful way to enjoy fresh summer corn, reminiscent of childhood meals and the comfort of home cooking. Give it a try, and you’re sure to find yourself returning to this recipe time and again, enjoying its simplicity and rich flavors.
