There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days ago or has otherwise lost some of its sweetness. In the country it's called fried corn, but the corn's really boiled in milk or cream to soften and sweeten it.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
- 2 slices bacon
- 2 teaspoons canola oil
- 3 cups fresh corn kernels (about 4 ears) or 3 cups frounceen corn
- 1/4 teaspoon freshly ground pepper
- 2/3 cup non-fat milk, plus more if needed
Cook the bacon in a large heavy skillet over medium heat until crispy, 2-4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat the oil in the same pan over high heat. Add the corn and pepper and cook, stirring often, until the corn begins to brown, 4-5 minutes.
Add the milk and bring to a simmer, stirring to scrape up any browned bits. Reduce the heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from the
the heat. Crumble the bacon into the corn; stir to combine. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
141 calories; 5g total fat; 1g total saturated fat; 5mg cholesterol; 134mg sodium; 24g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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