Southern Fried Corn Recipe

Photo copyright © Michael Jensen, From Like Grandma Used to Make

Ingredients

• 6 medium-size fresh ears of corn or 3 cups frozen whole kernel corn
• 2 strips lean bacon, chopped
• 1 medium-size yellow onion, chopped
• 1⁄2 cup chopped sweet red or green pepper
• 1 teaspoon all-purpose flour

• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 cup evaporated skimmed milk or low-fat (1% milkfat) milk

How to make it  23 minutes

• 1

  Cut kernels off fresh corn (tip, opposite). Measure 3 cups corn.
• 2

  In a 10-inch nonstick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
• 3

  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.
• 4

  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. Serve with broiled chicken.