My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 1, 2010

Fried Corn As Hot As You Like It

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
4 servings

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.

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