Bacon Fried Corn Recipes

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.

Steps:

• Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
• Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
• Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.

Steps:

• 1. In an iron skillet, fry the bacon until crisp being careful not to burn. Remove the bacon and drain on a paper towel when done. Reserve the bacon drippings in the skillet.
• 2. Cut the corn off of the cob.
• 3. Next, scrape the cob to remove the juice from the cob.
• 4. While the skillet is still hot add the corn to the skillet. Keep the skillet at a medium temperature and cook the corn stirring frequently.
• 5. If you use Zatarain's Creole seasoning, do not add salt. I used Zatarains this time and it was delicious. In about 15 minutes, the corn should be tender.
• 6. Add water or milk when needed. Salt and pepper to your taste.
• 7. Stir in the butter until melted.
• 8. Put the cooked corn in a serving dish and crumble the cooked bacon over the dish. You will not have a kernel left!!

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.