Friday, August 30, 2013

Southern Fried Corn


  • 4 strips bacon, cut into bite-sized pieces
  • 4 ears corn, cleaned
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
  • 3/4 cup milk
  • 1 tablespoon butter

  1. Fry the bacon pieces until they are all browned.
  2. Cut corn off of ears into the frying pan.
  3. Scrape milk from corn cob into the frying pan.
  4. Add salt, pepper, sugar, and milk.
  5. Cook over low to medium heat, stirring often for about 20 minutes.
  6. Add in butter and cook another minute.
  7. Serve warm.

Yield:  4 Servings

Myrtle's Note:  I cut the recipe in half, but used three slices of bacon, since it was thinly sliced, and used 1/2 cup milk, because the original 3/8 cup reduced down rather quickly.  Were I making a whole recipe, I would probably also increase the milk a tad and definitely add the extra bacon.