Real cooking is in my past for a while. As of tomorrow, we are moving out of our temporary apartment because they have rented it beginning Aug. 1. We will be in a hotel for a few days while our hardwood floors on the second floor cure. Then we will camp in the third floor dorm until our place is officially move-in ready. We will have a microwave, that thankfully I didn’t donate last spring when we moved into our apartment, and a college dorm size fridge that we will buy. Thank goodness it is grilling season so we will get to have a home cooked meal now and then. Meanwhile, I have been enjoying the fresh corn on the cob that my friend’s family sells at our local farmers’ market. We had a few ears left over that I wanted to use before we packed up the kitchen. Since we also had some bacon, an onion, and some cauliflower, I decided to make some fried corn, a true southern dish.
Fried Corn Recipe
Ingredients
- Source - Allrecipes.com
- 1 pound bacon, chopped
- 1 onion, chopped
- 2 medium green bell peppers, chopped (I used pimento)
- 2 16 ounce packages frozen corn (I used corn from six fresh ears of corn)
- 1 teaspoon fresh basil (optional)
- Salt and pepper to taste
Instructions
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
- Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
- Note - I added chopped cauliflower when I added the corn.
This dish has such a comforting down-home flavor, and we enjoyed every bite of it. The leftovers the next day were just as good. If you have never made fried corn, you are in for a real treat. It would be delicious as a side dish served with hamburgers on the grill and this good dessert topped with fresh peaches and ice cream. Another great summer recipe that uses fresh corn is this corn and tomato salad that we shared with you last summer. You might also enjoy this potato corn chowder when the weather turns cooler, but let’s not think about that just yet.
We will see you here tomorrow for our Saturday Selections. Thank you all so much for stopping in.
Take care.
