Best 13 Fried Corn Cream Bacon Recipes

SOUTHERN FRIED CORN WITH BACON

Steps:

• In a large cast-iron skillet, cook the bacon over medium-high heat. Cook until nice and crisp.
• Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.
• Add the onions to the skillet and cook for 2-3 minutes or until translucent.
• Add the corn, sugar, butter, salt, and pepper, and cook for 10 minutes. Stirring occasionally.
• Stir in the bacon and check for seasoning before serving. Enjoy!

FRIED CORN WITH BACON

Steps:

• Place the bacon in a large pan. Cook over medium high heat until browned and crisp.
• Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
• Drain grease off pan until approximately 1 tablespoon remains.
• Add the onion to the bacon grease. Cook for 2-3 minutes or until translucent.
• Add the corn, sugar, salt and pepper to the pan.
• Cook for 8-10 minutes, stirring occasionally, until corn starts to caramelize and brown on the edges.
• Stir the bacon back into the corn. Top with chives and serve.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

MAMA'S FRIED CREAM CORN

Steps:

• Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
• Serve as a side dish with favorite meal.

FRIED CREAMED CORN

Steps:

• Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

FRIED CREAMED CORN

Steps:

• Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

FRIED FRESH CORN WITH BACON GREASE

Steps:

• This takes a while to prepare as corn must be cleaned of husk and silk.
• Then slice corn off the cob.
• Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
• Season with salt and pepper as desired.
• Top with crumbled bacon and stir.
• Can add onions or peppers to enhance flavors.

FRESH CORN FRITTERS

Steps:

• Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
• Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

BACON FRIED CORN

Steps:

• Fry bacon in a heavy skillet until crisp.
• Remove bacon and set aside, retaining 2 tablespoons bacon drippings in skillet.
• Cook onions in drippings for about 5 minutes.
• Add corn and bell peppers to onion.
• Cook for 3 to 4 minutes or until just soft.
• Add parsley, milk, salt and pepper to veggies, mix well.
• Sprinkle bacon pieces on top of vegetables.

PANFRIED QUAIL AND CREAMED CORN WITH BACON

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360°F.
• While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray. With tongs lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain. Keep quail warm. Return oil to 360°F. and coat and fry remaining quail in same manner.
• Serve quail with lemon wedges and creamed corn.

PAN-FRIED SWEET CORN

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

SPICY FRIED CORN WITH BACON AND CHIPOTLE

Steps:

• Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
• Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.