Southern Fried Corn is one of my favorite late summer dishes with fresh sweet corn right out of the garden. Of course you can use canned or frozen corn, but you’ll never match the taste of it straight from the garden with all it’s milky goodness. Let me know what you think about this version and y’all enjoy.
10 ears sweet corn / cut off the cob
6-8 strips bacon cut into lardons
2 teaspoons flour
2 – 2 1/2 teaspoons salt to taste
1 tablespoon sugar
3-4 tablespoons heavy cream
1 4ounce jar pimentos
1/8 cup water
Fry the bacon in a large cast iron skillet till crisp, don’t drain fat
Add the corn and stir and let caramelize somewhat, season with pepper
Add the flour and stir to combine. Cook for 2-3 minutes to cook out the flour taste
Add in sugar and part of the salt, taste to adjust.
Put in pimento’s and water, mix and cook 2-3 minutes till water evaporates
Taste and add salt/pepper if needed
Add in cream, increase heat to medium high and stir to work cream into the sauce 1-2 minutes
Taste and season as needed to your taste.
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