Рецепт Southern Fried Corn
Southern Fried Corn
Have you met Mary yet? You know, Mary from Deep South Dish? Well, there’s just something about mary and if you are a lover of all things food and especially creole or southern, you will LOVE, LOVE, LOVE Mary’s site! I have been a devoted follower for almost a year now and everything that I have tried is phenomenal! And Mary’s a hoot to boot, so what’s not to love? I razzled up this recipe a little bit, but the basic recipe is the same.
Now, in my household, you don’t mess with the corn! From Hubby on down to the Youngest, corn is a sacred veggie around our place, so I was a little worried about razzling it up. But not to worry, when I asked Hubby how is the corn? He said, “this stuff is *&#$* (insert your own expletive here) unbelievable!” So there you have it, now I have 2 ways to serve corn–plain and fried, yippee for me!
Southern Fried Corn
INGREDIENTS:
- 5 slices bacon
- 10-12 ears of corn-shucked, stripped and scraped or 1 pound frozen corn*
- 1/2 tablespoon sugar
- 4 tablespoons butter
- About 1/2 cup whole milk, half and half or heavy cream
- 1/2 red pepper-diced small
- 1/2 onion-diced small
- pepper to taste
- Parsley to garnish
DIRECTIONS:
Cook the bacon to crisp; remove, chop and set aside, reserving the bacon drippings in the skillet. 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 1/2 tablespoon of cream. Continue cooking over medium heat, stirring often, and adding just a spalsh of cream as the corn begins to dry. Continue cooking, stirring and turning the corn occasionally for roughly 35 to 40 minutes, or until tender. *If you are using frozen corn, the cooking time will be about 10 minutes. Meanwhile, in a seperate pan, saute the red pepper and onions until tender, then add them to the corn. Taste and add salt and pepper as needed. Turn the heat up to medium high and fry the corn until the corn begins to brown. Sprinkle with parsley for color.
*Can you imagine this with a little fresh grated Parmesan cheese sprinkled over the top?!?