F
Forney
Guest
This sounds really good...
It's from Rick Browne in the latest issue of Chili Pepper.
Country Fried Corn
Yields 4 servings
4 slices thickly sliced bacon
1/2 small onion, chopped
8 ears fresh sweet corn
salt and freshly ground pepper
In a skillet, fry the bacon until crisp, and drain on paper towels. Chop the bacon into 1/4 inch pieces and pour off all but 2 tablespoons of fat from skillet.
Add the onion to the skillet, and cook over medium heat until soft.
Husk the corn, and cut the kernals from the ears. Scrape the cobs with the back of your knife to get all the corn milk.
Add the corn and corn milk to the onions in the skillet, and cook for 2 to 3 minutes. Add the bacon, season with salt and pepper, and serve.
I'm off to the supermarket to get some sweet corn...
It's from Rick Browne in the latest issue of Chili Pepper.
Country Fried Corn
Yields 4 servings
4 slices thickly sliced bacon
1/2 small onion, chopped
8 ears fresh sweet corn
salt and freshly ground pepper
In a skillet, fry the bacon until crisp, and drain on paper towels. Chop the bacon into 1/4 inch pieces and pour off all but 2 tablespoons of fat from skillet.
Add the onion to the skillet, and cook over medium heat until soft.
Husk the corn, and cut the kernals from the ears. Scrape the cobs with the back of your knife to get all the corn milk.
Add the corn and corn milk to the onions in the skillet, and cook for 2 to 3 minutes. Add the bacon, season with salt and pepper, and serve.
I'm off to the supermarket to get some sweet corn...