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

Tuesday, August 9, 2011

Southern Fried Corn

This could be a repeat from last summer. Regardless it bears another post. Our corn is coming to an end for the season and if you still have corn this is a must try. My wonderful David the produce guy only raises Silver Queen and Silver Princess. My all time favorite corn. That's what I use for this, but any fresh corn will be fine.

Southern Fried Corn
Servings: 12 - not in your dreams, I could eat half
print recipe

12 ears fresh corn, husks removed
8 bacon slices
1/2 cup butter
2-4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon black pepper, more if you like

Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon.

Cook corn, butter, and remaining 3 ingredients in hot drippings over medium heat, stirring often, 20 minutes or until corn is lightly browned. Spoon into a serving dish; sprinkle with bacon.

1 comment:

  1. I have never had this but it sounds so good, I could eat this for breakfast lunch and supper,


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