CREAMED CORN WITH BACON
My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.
Nutrition Facts :
CREAMED CORN WITH BACON
Steps:
- In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
CREAMED CORN WITH BACON
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings as a side dish
Number Of Ingredients 18
Steps:
- For the stock:
- Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
- To finish the corn:
- Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.
CREAMED CORN WITH BACON
Steps:
- Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
- Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
- Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.
CREAMED CORN & BACON
A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce
Provided by Sarah Cook
Categories Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
- Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
- Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.
Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
PANFRIED QUAIL AND CREAMED CORN WITH BACON
Categories Milk/Cream Quick & Easy Bacon Quail Corn Pan-Fry Gourmet
Yield Serves 4
Number Of Ingredients 10
Steps:
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360°F.
- While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray. With tongs lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain. Keep quail warm. Return oil to 360°F. and coat and fry remaining quail in same manner.
- Serve quail with lemon wedges and creamed corn.
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SOUTHERN FRIED CORN - SOUTHERN BITE
From southernbite.com
5/5 (29)Category Side DishCuisine AmericanTotal Time 1 hr
- With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. (Cutting corn off the cob is quite a task and a messy one at that. I think it’s best to do it in the sink. You’ll thank me later when it’s time to clean up.) Run a sharp knife down the cob cutting the kernels off.
- Next, we’re going to scrape all the starch and “goody” out of the remaining kernels. This is what gives fried corn it’s unique texture and flavor. Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.
- Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease). Once melted, add corn. Salt and pepper to taste.
- Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.
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