Fried Corn

From the article Corn on the Fourth of July, featuring five fresh corn recipes.

  • 6 ears fresh corn
  • 4 slices bacon (uncooked)
  • 1/4 cup butter
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. With a sharp knife, cut the tips of the corn kernels from the cob. Scrape milk and pulp from cob with edge of knife. Set aside.
  2. Cook bacon in a skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Add corn and all the scrapings, butter and remaining ingredients to skillet.
  3. Cook over medium heat 10 to 12 minutes, stirring frequently.
  4. Transfer mixture to a serving dish and sprinkle with crumbled bacon.

Note: This recipe is easily doubled for a crowd.

Ready in: 35 Min

Recipe editor Patricia Mitchell