Mmmm…mmmm good! The crunch of fresh, sweet corn and salty crisp bacon is perfectly matched in this quick and easy dish. This is a great way to celebrate the height of corn season. Although I don’t have any fancy gadgets to cut the corn kernels off the cob, it’s easy enough to jury-rig an effective system by using a large mixing bowl (to prevent the kernels from flying all over the kitchen), a small ramekin dish( to use as a staging platform for the cobs) and a sharp knife.
You are going to enjoy this celebration of the corn harvest!
Fried corn is a typically southern dish, but add a few tomatoes and baby lima beans and you’ve got succotash, a northern dish! So master this dish and you’ve got two different variations for side dishes…
Fried Corn with Crispy Bacon
- 3 to 4 ears of fresh corn, kernels cut off the cob
- 1 small onion, chopped
- 1/2 green pepper, chopped
- 4 strips of bacon, diced
- salt & pepper to taste
Place the bacon in the freezer for a few minutes, while you prep the rest of the veggies. This makes the bacon easier to dice.
In a large mixing bowl, place a small ramekin upside down in the middle. Rest the stalk end of the corn cob on this ramekin. With a sharp knife, cut the kernels off the cob, not bothering to cut too close to the cob because once you’ve finished rotating the cob and removing all the kernels, reverse the knife to the dull side and scrape the knife around the cob again. This technique removes the juicy ‘cream’ of the corn.
In a 10 inch iron skillet, render the bacon until crisp. Add the onions and peppers and stir a minute or two. Add the corn kernels and cream and stir-fry for 5 minutes, leaving the kernels crisp. Salt and pepper to taste. This will depend on how salty your bacon is.