Southern Fried Corn
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6fresh ears of corn
- 4slices thick-cut bacon, cut into 1-inch chunks
- 2tablespoons unsalted butter
- 2large shallots, finely chopped
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon smoked paprika
- ½teaspoon freshly ground black pepper
- ½teaspoon granulated sugar
- 2teaspoons cornstarch
- 1(12-ounce) jar roasted red peppers, drained and diced
- 2large scallions, thinly sliced
Nutritional analysis per serving (6 servings)
276 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 8 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice off the kernels from each ear of corn (you should have about 4 cups). Then, with the flat edge of the knife or the edge of a small spoon, scrape each corn cob over a plate to collect the starchy “milk.” Discard the cobs.
- Step 2
Heat the bacon in a large nonstick skillet over medium. Cook until crisp, stirring occasionally, 8 to 10 minutes. Transfer bacon to a plate lined with paper towels. Drain any fat into a small heatproof bowl, leaving about 2 tablespoons in the skillet.
- Step 3
Add the butter to the skillet to melt. Add shallots and sauté until tender, about 3 minutes.
- Step 4
Increase the heat to medium-high. Add corn kernels to the skillet, along with the reserved starchy milk, the salt, paprika, pepper and sugar. Cook, stirring frequently, until corn is softened and lightly browned in spots, 5 to 7 minutes.
- Step 5
In a small bowl, combine ¾ cup water with the cornstarch; stir until well combined to create a slurry.
- Step 6
Add the slurry to the corn mixture and cook, stirring constantly, until it’s smooth, 1 to 2 minutes.
- Step 7
Stir in cooked bacon, red peppers and half the scallions to heat through, 1 to 2 minutes. Serve topped with remaining scallions.
Private Notes
Comments
I didn’t have any jarred red peppers in my pantry, so I used fresh red peppers (sweet) cut into 1/2 slices, tossed in olive oil and salt, then ran under the broiler for 8 minutes, flipping once. WHAT a difference. Hide them from yourself if you make them ahead so you will have some left to throw in at Step 7!
I have enduring memories of watching my grandmother cut corn off the cob and then "milk" it to add creaminess. Even if you just fry it up in a little butter, it's heaven next to sliced tomatoes.
When SAVING the cobs for use in a vegetable stock- get out your cleaver and chop up into 3-4 segments each. They will freeze easier and you will get a chance to release your pent-up anger!!!
This gets a 5 from me on taste, but because of the discrepancy between the listed cooking time and how long it actually took it's getting a 4. Cutting kernels off six ears of corn, then "milking" the cobs is time consuming and messy. I found that cutting the kernels off in a big bowl helped to contain some of the mess, and drawing a spoon towards me with the cob angled down helped to keep the milk from splattering everywhere.
Oh my - simply delicious. Made for one leftovers with 2 ears of corn and adjusting other quantities. Great way to use Farmers Market bounty! Added jalapeño for heat and used garlic scapes instead of scallions. Heaven. Will make again!
This is what I knew as succotash growing up. You can change the pepper, the meat and\or the spices but it's still succotash. It can be spicy, tangy or rich but it's still succotash. It's wonderfully diverse and easily adjusted but it's still succotash.
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