Fried Corn

Fried corn is a popular dish in other parts of the U.S., but the basic recipe for it was brought to sweet perfection in the Old South long, long ago! They call it "fried" corn, but the southern variation is more simmered than fried. It's darned good, I must say!

Ingredients:

7 ears fresh corn or 6 cups (1.36 kg) frozen corn
3 Tbs. (45 ml) bacon drippings or butter (or healthy olive oil)
1 Tbs. (14.15 g) flour
1 Tbs. (14.15 g) white, granulated sugar
1 cup (237 ml) half-and-half cream (I use the fat-free kind if I can find it)
1 green, bell pepper, diced
salt & ground, black pepper (to taste)

Preparation:

Slice the corn off the cobs so the juice is retained along the kernels. Turn the cobs on their sides to slice the kernels off - it's easier and cleaner than trying to slice the corn kernels off with the cobs held standing upright on your preparation surface.

Heat the fat in a large skillet over medium-high heat. When hot, add the corn. Let it simmer in the skillet until those little suckers start popping and jumping all over your kitchen! Add the remaining ingredients, stirring thoroughly to insure all the ingredients are well combined. Reduce heat to low and continue to cook 7 to 10 minutes longer, stirring occasionally. Taste and adjust seasonings, if necessary.

Makes 4 servings.

Notes:

For a spicy version, substitute fresh chili peppers for the bell pepper!