Cooking Classics: Fried Corn With Bacon

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Cooking Classics

The Technique

Fried Corn With Bacon

Fried Corn With Bacon is a simple side dish that may be prepared with many different corn varieties. It requires removing the kernels from the cob first & capturing the milk from them, a process that takes very little time to achieve. Smoky bacon provides a lovely contrast to the sweet corn in this classic southern summer side dish. Look to The Basics: Bacon for complete details on how to cook it properly as well as how to retrieve the drippings. Learn how to make Fried Corn With Bacon in your very own kitchen.

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Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-LipstickFried Corn With Bacon
makes 4 servings

4 slices thick-cut bacon
2 Tbsp bacon drippings
4 ears corn on the cob
1 Tbsp butter
1/4 tsp kosher salt
Freshly ground pepper
1 Tbsp chopped fresh parsley

Cook the bacon & capture the drippings. Finely chop the bacon & set aside. Shuck the corn & remove the silks. Place each cob in a large prep bowl & cut the kernels away using a chef knifeSwipe the back of the knife down the cobs to remove the milk. Heat the bacon drippings & the butter in a large skillet over Medium heat until bubbly. Add the corn, the finely chopped bacon, the salt & a smattering of pepper. Cook 4 to 5 minutes, stirring constantly. The corn will deepen in color. Sprinkle with the parsley. Serve immediately.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Fried Corn With Bacon

Fried Corn With Bacon is a wonderful side dish to serve during the summer months with grilled chicken, steak kabobs & chicken kabobs. Aside from removing the kernels using a chef knife, the milk should also be captured in order to prepare the recipe in the most traditional way. Look to The Basics: How To Remove The Milk From Corn Cobs for details & visuals that will aide in guiding your through the procedure.  

Fried-Corn-With-Bacon-Rebecca-Gordon-Editor-In-CHief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama
 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know.

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No. 1

Cook the bacon & capture the drippings. Finely chop the bacon & set aside. Shuck the corn & remove the silks. Place each cob in a large prep bowl & cut the kernels away using a chef knifeSwipe the back of the knife down the cobs to remove the milk

Fried-Corn-With-Bacon-Rebecca-Gordon-Editor-In-CHief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Heat the bacon drippings & the butter in a large skillet over Medium heat until bubbly. Add the corn, the finely chopped bacon, the salt & a smattering of pepper. 

Fried-Corn-With-Bacon-Rebecca-Gordon-Editor-In-CHief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-AlabamaNo. 3

 Cook 4 to 5 minutes, stirring constantly.   

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No. 4

The corn will deepen in color. Sprinkle with the parsley. Serve immediately.    

 The Tune
“Memories Of You” Rosemary Clooney & Benny Goodman

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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