Time: 35 minutes
Yields: 5 cups (4 to 6 servings) Recipe By: Millie Peartree
Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness. It’s traditionally made with corn shucked fresh from the cobs. Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream. Sautéed with onions and jarred peppers, the kernels pick up loads of fresh flavor, then a final shower of bacon and sliced scallions adds crunch for a side dish that’s sweet, salty and perfect for any Sunday dinner.
Ingredients:
- 6 fresh ears of corn
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 2 TBSP unsalted butter
- 2 large shallots, finely chopped (or ½ a large onion)
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- ½ tsp granulated sugar
- 2 tsp cornstarch
- 1 (12 ounce) jar roasted peppers, drained and chopped (or 1 fresh pepper roasted in slices)
- 2 large scallions, thinly sliced
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.
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.
3. Add the butter to the skillet to melt. Add shallots and sauté until tender, about 3 minutes. 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.
5. In a small bowl, combine ¾ cup water with the cornstarch; stir until well combined to create a slurry. Add the slurry to the corn mixture and cook, stirring constantly, until it’s smooth, 1 to 2 minutes.
7. Stir in cooked bacon, red peppers and half the scallions to heat through, 1 to 2 minutes. Serve topped with remaining scallions.