Southern Fried Corn Ii Food

SOUTHERN FRIED CORN II

Southern Fried Corn II image

From Hallmark Magazine November/December 2006. I'm considering using fresh corn that has been grilled or roasted next time I prepare this...thought processes in motion...

Provided by COOKGIRl

Categories Corn

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh corn kernels
1/2 cup heavy cream
4 slices bacon, cut up into small pieces
1 cup vidalia onion, diced (or any regional variety of sweet onion)
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 medium jalapeno, seeded and finely minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon sugar

Steps:

Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables.
Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes.
Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well.
Stir in the salt, black pepper and sugar.
Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally.
Serve hot.

Nutrition Facts : Calories 132.2, Fat 9.1, SaturatedFat 4.2, Cholesterol 22.5, Sodium 203.8, Carbohydrate 11.6, Fiber 1.6, Sugar 2.9, Protein 3

SOUTHERN FRIED CORN

Southern Fried Corn image

Make and share this Southern Fried Corn recipe from Food.com.

Provided by Mom of 3 Girls

Categories Corn

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 medium fresh ears of corn
2 slices bacon
1 medium yellow onion, chopped
1/2 cup red peppers or 1/2 cup green pepper, chopped
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup evaporated milk

Steps:

Cut kernels off fresh corn. Measure 3 cups corn.
In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.

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