The changing of the seasons is a difficult culinary time. It’s a shifting of the tastebuds, a change in ingredients and even methods of cooking. Right about now, you’re probably tired of winter casseroles and comfort foods. But the fresh summer produce isn’t quite here yet.
Case in point… I love hot sweet corn on the cob, whether boiled, steamed or roasted…slathered with butter. However, the sweetness depends on the proximity of the corn fields and how recently the corn was harvested, as the natural sugars in the corn quickly turn to starch as it sits after being picked. Since local corn is not yet available here in New England, during the month of March…and I can’t resist the Georgia corn on the cob that I see gracing the grocery produce shelves…here is an excellent, tasty method of using this “picked for several days” corn that still makes a sweetly delish dish that your family will love….after all, what doesn’t taste great with bacon, right?
Southern Fried Corn with Bacon
Ingredients:
- 4 ears fresh corn
- 1/2 green or red sweet pepper, diced
- 1 small onion, diced
- 1/2 lb diced bacon
- salt & pepper to taste
Cut the corn kernels off the cob using a sharp knife, into a large mixing bowl with a small souffle dish turned upside down inside on the bottom of the mixing bowl, to stand the ears of corn on the cut end.
Then slice off the kernels, cutting downwards through 3 rows of kernels as close to the cob as you can, then turning slightly and slicing downwards again on the next 3 rows, etc.
Crisp the diced bacon in a large skillet. Drain off all but 2 tablespoons of the bacon fat. Add the peppers and onions and stir to sweat for 2 minutes. Now add the corn and stir fry for 5-8 minutes.
Season to taste with salt and pepper. Corn will still be crunchy and soooooo sweet! I love lots of ground black pepper in this dish!
What doesn’t taste great with bacon?
