Fried Corn
Ingredients
Directions
Prepare the corn
Cut through the center of the kernels of corn and scrape carefully from the cob to extract the pulp and juices without removing the hulls.
Cook
Fry the bacon until the fat is rendered, then remove the bacon from the pan.
Add the corn, boiling water, and salt to the pan.
Cook over medium heat, stirring occasionally, for about 20 to 25 minutes until the corn is slightly browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Corn
- Provides the main body and sweetness, and its pulp and juices become creamy as it cooks.
- Bacon
- Its rendered fat gives the corn richness and flavour for frying.
The step that matters
Cook over medium heat with occasional stirring. Medium heat lets the corn's sugars brown gradually without scorching. Stirring spreads the heat and prevents sticking, so the corn browns evenly rather than burning in spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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