Granny's Fried Corn is a delicious twist on creamed corn, minus any dairy! Clearly better than opening a can! Homemade with a smoky bacon flavor, it's one of my favorite childhood memories of Sunday dinners at my grandparents! Serves 8-10
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Side Dish, Vegetable
Cuisine: American, Soul Food
Keyword: Fried Corn, summer
Servings: 8servings
Author: Debbie
Ingredients
8earswhite corn
6slicesbacon, cooked and crumbled
2 - 3Tablespoonsbacon fat, enough to cover the bottom of the skillet when melted
½green bell pepper, seeded and chopped
salt & freshly ground black pepper
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Instructions
Shuck corn and remove silks.
Using a small, very sharp knife, with corn placed vertically inside of a large bowl, slide tip of knife down the center of each row of corn kernels to extract the “milk.” Cut off the tops of the kernels. Then slice down to the core of the cob, removing all kernels and scrape to release the “milk.” Cobs will look dry. Discard cobs, or save for future use.
Melt Bacon drippings over medium heat.
Add chopped bell pepper and sauté until softened.
Add crumbled bacon and the corn and “milk”. Cook, partially covered over medium-low heat until the mixture is creamy and cooked through, about 45 minutes.
If the mixture is too thick or seems too dry, add a touch of milk or water.