If you’ve never eaten fried corn, you’ve missed out on a great Southern dish. It’s actually not fried, but cooked in a skillet, preferably a well seasoned cast iron one. Use the freshest corn available and make sure that it isn’t dry.
Yield: 4-6 Servings
12 ears fresh corn
8 slices of bacon
4 tablespoons unsalted butter
2-4 teaspoons sugar, or to taste
2 teaspoons kosher salt
½ teaspoon freshly grated black pepper, or to taste
Using a sharp knife or corn cutter, cut away the corn kernels from the ear and place in a large bowl. Use the back of the knife to scrape corn milk and remaining pulp from each ear. Add to the corn kernels and set aside. Cook bacon in a heavy skillet, preferable cast iron, until crisp. Remove bacon and discard all but 2 tablespoons drippings. Add corn mixture, butter, sugar, salt and pepper to reserved drippings. Cook over low to medium heat until corn loses its “raw” look and taste and the mixture thickens. Stir frequently to prevent sticking and burning. Adjust seasonings as desired. Serve immediately with bacon crumbled over the top.