Southern Fried Corn Recipe

Southern grandmas made this home-style favorite with cream, but this more healthful version uses canned evaporated skimmed milk to create the same wonderful flavor.


[quicklook-recipe prep_time=”15 min” cook_time=”18 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”23 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Cut kernels off fresh corn (tip, opposite). Measure 3 cups corn.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”211″ calories_fat=”” fat=”7g” sat_fat=”2g” choles=”7mg” sodium=”260mg” carbs=”35g” sugars=”” protein=”8g” fiber=”4g”]

[/nutrition-info]

Originally Published in Reader's Digest

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