This recipe is delicious! Oh my so good! I will make this
over and over again. I didn’t follow the original recipe all the way. Instead of
fresh corn I used frozen and I used bacon bits and left over bacon drippings
that I had in the freezer instead of going through the bother (and the time) of
frying bacon.
Anytime I make bacon I always keep the bacon drippings that
are left over in the freezer for future use and I do the same with any bacon we
may have left over. This is such a time saver.
Right now you can get fresh corn on sale here in Houston for
at least 5 ears for $1 so in the end it’s less expensive than buying frozen or
canned. I just had some in the freezer that needed to be used up. This was a
perfect way to go! We didn’t even have a drop left over! Bummer!
Ingredients:
- 3 tbsp. bacon bits
- 3 tbsp. bacon drippings
- 3 cups frozen corn
- 1/2 tablespoon of granulated sugar
- 3 tablespoons of unsalted butter
- Up to 1/2 cup of whole milk, half and half, or heavy cream
- Fresh cracked black pepper, to taste
- Kosher salt, only if needed
- Sprinkle the kernels with the sugar; stir and set aside.
- To a large skillet add bacon drippings and butter and melt over medium heat. Add the corn 1/2 tablespoon of the cream.
- Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 15 to 20 minutes.
- Turn the heat up to medium high and fry the corn until the corn begins to brown and get a bit crisp.
- Last add bacon bits and mix together well.
- *Add salt as needed*
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