Try this old-fashioned farmhouse Southern Skillet Fried Corn for a sweet and savory side dish the whole family will love.
Southern chefs love to prepare delicious vegetable dishes. This is what people look for when searching for soul food.
While sweet corn is delicious, we love serving it in a variety of ways. Corn is used in salads, boiled with milk, grilled, creamed, made into a casserole or fried to name a few.
Bacon fat is an important ingredient in this dish.
In my neck of the woods, you’ll find this delicious and delicious fatty corn side dish at favorites served on Sunday menus.
The common kind of place everyone rushes to beat all the other churches before the lines get long. If the concluding prayer of the orator continues on slightly long eyebrows, she begins to sweat in the hope of overcoming the crowd.
The recipe I’m sharing is basic fried corn. You’ll find similar versions with additional ingredients and some even a baked-type dish.
* Ingredients :
° 6 strips of bacon, cut into cubes
° 1/3 cup finely chopped onion
° 4 cups fresh or frozen corn kernels (thawed)
° 1 teaspoon sugar
° Salt and pepper to taste
° 2 tablespoons of sliced chives
* Instructions :
Place the bacon in a large skillet. Cook over medium-high heat until brown and crunchy.
With a perforated spoon, remove the bacon from the pan and place it on a paper towel to drain.
Strain the fat from the skillet until there is about 1 tablespoon left.
Add onions to bacon fat. Cook for 3-4 minutes.
Add the corn, sugar, salt and pepper to the skillet.
Cook for 8-10 minutes, stirring occasionally, until the corn begins to caramelize and the ends are browned.
Flip the bacon back into the corn. Put the chives on it and serve.