Skillet Corn & Bacon
Recipe: #13603
August 02, 2014
Categories: Breakfast, Side Dishes, Bacon Corn, Brunch, Gluten-Free, No Eggs, more
"You can make fried corn any time of year using canned but this is the best made during sweet corn season in late summer. When you scrape the kernels off them, they drip sweet milky juice that gives this dish big flavor."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (251.3 g)
- Calories 448.4
- Total Fat - 28.4 g
- Saturated Fat - 13.9 g
- Cholesterol - 69.1 mg
- Sodium - 652.3 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 4.1 g
- Sugars - 12.8 g
- Protein - 16.7 g
- Calcium - 12 mg
- Iron - 1.4 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Over a big bowl, cut the kernels off the ears of corn, then gently scrape the knife against the cobs to encourage their milky liquid to drip into the bowl.
Step 2
Melt the butter and bacon grease over medium heat in a large (preferably cast iron) skillet. Add the bacon, and when it starts to cook, stir in the corn. Simmer 8-10 minutes, until tender, stirring frequently. If the corn seems to be drying out, add a bit of hot water to keep it moist. If the corn is not particularly sweet, sprinkle on sugar to taste.
Step 3
Add salt and pepper to taste.
Tips
No special items needed.
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