Since I'm on this Southern cookin' kick I might as well continue. I have a friend, Tommy, that brings me fresh corn by the bushel basket, Peaches and Cream. I also get Silver Queen and Silver Princess from my friend David Biddle. Last summer I froze over 450 ears in some fashion, plus corn relish. Someone said I was just like the forest animals in the way I squirrel away food for the winter. You can never have to much food on hand, someone might need it.
I may have mentioned this before, but who cares. I refuse to buy vegetables that had to have a passport to get here.
Fried Corn As Hot As You Like It
2 tablespoons vegetable oil or bacon grease
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 16-ounce bag frozen corn (see Cook's Note's)
Salt to taste
1/2 teaspoon freshly ground black pepper (more if you like)
2 tablespoon butter
In a large skillet, heat the oil over high heat. Add the onion and red pepper and cook, stirring until slightly softened, for about 2 minutes. Add the corn, salt, and black pepper. Cook, stirring for about 10 minutes. Don't overcook your corn. Remove from heat add in butter, stir to melt.
COOK'S NOTE: I also like to season with a little paprika and spice it up with cayenne pepper.
Did you know that frozen corn is the only vegetable that should be defrosted before cooking. True.