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.
Yield: 4 servings, generous 1/2 cup each
Active Time: 25
Total Time: 25
- 2 slices bacon
- 2 teaspoons canola oil
- 3 cups fresh corn kernels (about 4 ears) or 3 cups frozen corn
- 1/4 teaspoon freshly ground pepper
- 2/3 cup nonfat milk, plus more if needed
- Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes.
- Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce 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 heat. Crumble the bacon into the corn; stir to combine. Serve immediately.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition Bonus: Vitamin C (15% daily value).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fat