“Southern-Style Fried Corn”

This week has me thinking my Mom’s summer recipes. No summer was ever complete until fresh corn became available. Every summer my Dad would plant a garden filled with fresh vegetables and corn was at the top of the list. Enter Mom’s Southern-Style Fried Corn.  Nothing beats the fresh taste of corn just picked with its crispy, sweet kernels.

When my sister and I were kids, Saturdays were filled with the chore of helping Mom and Dad can (preserve) and freeze vegetables to have throughout the winter months. Of course, once finished we were able to spend the rest of the day with friends. A small price to pay for fresh food and the understanding of why it was important to my family when it came to saving money. Funny how you don’t understand these things until the wisdom with age steps in. Older and wiser, they say, right?

Southern-Style Fried Corn

Mom’s Southern-Style Fried Corn popped into my head this week. I couldn’t wait to share this delicious side dish that is quick and easy for any weekend night or to share with friends at a barbecue. As a result of cooking the southern way, bacon fat is used to season the corn. If you don’t have any rendered bacon fat in the refrigerator, just fry up 3 or 4 strips to get a couple of tablespoons. You can chop some of the bacon and add to corn before serving if you like. I will do this sometimes as bacon adds a smoky layer of flavor and everything is better with bacon.

Shuck ears of corn, cleaning away as much silk as possible. Use a large sharp knife to remove the top of kernels and then using the back of knife scrape cobs to remove corn and juice. You may need to pick through corn to remove any excess silk remaining. Now you have the makings of Southern-Style Fried Corn and so you may proceed with my recipe, a creamy dinner delight.

Southern-Style Fried Corn

Next, heat bacon fat in a skillet, adding in corn and sauteing for one or two minutes. Pour in heavy cream and milk, salt and pepper to taste. Let simmer for 10 – 12 minutes until thickened. Serve with your favorite grilled meat and vegetables. Southern-Style Fried Corn is fabulous served with sliced fresh beefsteak tomatoes sprinkled with salt and fresh ground black pepper. Now that’s a summertime meal deal in my book.

Take advantage of all the fresh corn you can before there is no more. I get really sad when it’s gone. But if you like or want to learn how canning and preserving works, try your hand at stocking up corn for the winter months. Click on the links for more information on freezing corn and canning corn. This is the perfect way to eat like it’s summertime all year around. Plus makes great memories for your kids to look back on. Maybe a bit of work but well worth all the effort. So stop at your local farmers market and pick up some fresh corn and serve your yourself and/or family Southern-Style Fried Corn tonight. I promise this corn recipe will become a fast favorite.

Southern-Style Fried Corn

Southern-Style Fried Corn

6 ears fresh corn on the cob

2 T. bacon fat

1/2 cup whipping or heavy cream

1/4 cup milk

Salt and black pepper to taste

Using a large sharp knife, cut tops of kernels from cob then use back of knife to scrap corn cob to remove the rest of corn and juice. Discard cobs.

In a large non-stick skillet, heat 2 T. bacon fat (cook 3 – 4 strips of bacon to render fat if necessary). Place corn in skillet with fat and sauté for 1-2 minutes over medium-high heat until heated through.

Pour in cream and milk, stirring to combine. Allow corn to simmer, stirring occasionally 10 – 12 minutes until thickened. Add in salt and pepper to taste. Sprinkle in chopped bacon to your liking if desired.

Serve with your favorite grilled meat or vegetables.