Fried Corn - Bev's Style

1. 1

   Fry the cut up bacon in a large cast iron skillet till just crisp.

2. 2

   While frying bacon, cut corn kernels off cob.

3. 3

   Remove cooked bacon and save for another recipe (I use mine in a tossed salad).

4. 4

   Empty all except 4 TBS bacon fat in pan.

5. 5

   If using onion, cook in bacon fat for a couple minutes on medium heat.

6. 6

   Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.

7. 7

   Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.

8. 8

   Add only enough half and half or milk to give it a creamy texture.

9. 9

   If using half and half and the consistancy is too thick, add a little milk to thin.

10. 10

    Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.

11. 11

    Check and adjust seasoning adding more salt and pepper as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.