Buttery Fried Corn With Bacon Recipes

Steps:

• Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
• Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
• Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
• Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
• Add black pepper and salt to taste.
• If corn seems too dry, add a little milk or water.

Steps:

• This takes a while to prepare as corn must be cleaned of husk and silk.
• Then slice corn off the cob.
• Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
• Season with salt and pepper as desired.
• Top with crumbled bacon and stir.
• Can add onions or peppers to enhance flavors.

Steps:

• Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
• Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
• Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.

Steps:

• Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
• Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

Steps:

• Fry bacon in a heavy skillet until crisp.
• Remove bacon and set aside, retaining 2 tablespoons bacon drippings in skillet.
• Cook onions in drippings for about 5 minutes.
• Add corn and bell peppers to onion.
• Cook for 3 to 4 minutes or until just soft.
• Add parsley, milk, salt and pepper to veggies, mix well.
• Sprinkle bacon pieces on top of vegetables.

Steps:

• Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
• In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
• Stir in the flour until smooth and gradually stir in the evaporated milk.
• Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.