Fried Corn Bev's Style

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For a real treat, when you tire of the corn on the cob this summer, give my version of fried corn a try. It is very easy and takes little time while preparing the rest of the meal. My mom always fixed fried corn this way when i was growing up. She used milk, but the half and half gives it a little richer taste. Trust me, if you try this, you will want to have it again ; )

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Steps

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Fry the cut up bacon in a large cast iron skillet till just crisp.

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While frying bacon , cut corn kernels off cob.

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Remove cooked bacon and save for another recipe.

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Empty all except 4 tbs bacon fat in pan.

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If using onion , cook in bacon fat for a couple minutes on medium heat.

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Add corn to skillet and season to taste with salt and pepper.

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Cook and stir on medium heat until just beginning to brown.

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Add a little half and half and continue to cook , stirring , adding more liquid as it begins to evaporate.

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Add only enough half and half or milk to give it a creamy texture.

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If using half and half and the consistancy is too thick , add a little milk to thin.

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Continue cooking on low , stirring every now and then , until corn is tender , maybe 10-15 minutes.

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Check and adjust seasoning adding more salt and pepper as needed.

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Serves 4.

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Ingredients

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white corn, bacon, half-and-half, vidalia onion, salt and pepper