Fried Corn Cream Bacon Recipes

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SOUTHERN FRIED CORN WITH BACON



Southern Fried Corn with Bacon image

Freshly fried corn with crispy bacon and caramelized onions. This delicious side dish will be a hit at Thanksgiving.

Provided by Julie Maestre

Categories     Side Dish

Number Of Ingredients 6

8 slices of bacon
4 cups corn kernels
1/4 cup onions (finely diced )
1 tsp sugar
2 tbsp butter
salt and pepper to taste

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!

Nutrition Facts : Calories 248 kcal, Carbohydrate 21 g, Protein 7 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 432 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

FRIED CORN WITH BACON



Fried Corn with Bacon image

This fried corn is cooked with bacon and chives until golden brown and caramelized. The ultimate easy summer side dish that pairs well with grilled meats, fish and hamburgers. A Southern classic that never goes out of style!

Provided by Sara Welch

Categories     Side

Time 25m

Number Of Ingredients 6

6 slices bacon (diced)
1/3 cup onion (finely diced)
4 cups corn kernels
1 teaspoon sugar
salt and pepper to taste
2 tablespoons chives (sliced)

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.

Nutrition Facts : Calories 184 kcal, Carbohydrate 21 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 349 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

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.

Nutrition Facts :

MAMA'S FRIED CREAM CORN



Mama's Fried Cream Corn image

A classic from mama's kitchen, make creamed corn today.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 6

1/2 stick butter
12 ears fresh corn
4 slices thick slab bacon
freshly ground freshly ground black pepper
optional milk
optional water

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



Fried Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup finely chopped salted fatback
1 tablespoon butter
1/4 cup finely chopped Vidalia onion
1 cup grated white corn, with all pulp scraped from the cob
1/4 cup heavy cream
1 teaspoon sugar
Salt and freshly ground black pepper
Lemon juice

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



Fried Creamed Corn image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt and freshly ground black pepper
Lemon juice
1/4 cup finely chopped salted fatback
1 tablespoon butter
1/4 cup finely chopped Vidalia onion
1 cup grated white corn, with all pulp scraped from the cob
1/4 cup heavy cream
1 teaspoon sugar

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



Fried Fresh Corn With Bacon Grease image

Make and share this Fried Fresh Corn With Bacon Grease recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Corn

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

sweet corn, Fresh, 6-8 ears, small (5-1/2-inch to 6-1/2-inch long)
bacon grease, 2 tbsp
bacon, 2 medium slices, cooked
1/2 cup water
butter, unsalted, 2 tbsp

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.

Nutrition Facts : Sodium 0.9

FRESH CORN FRITTERS



Fresh Corn Fritters image

Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 15m

Yield 20

Number Of Ingredients 7

2 large eggs large eggs
¼ cup sour cream
1 (7 ounce) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 cup fresh corn kernels, coarsely chopped
8 slices cooked bacon, crumbled
¼ teaspoon ground red pepper (cayenne)
1 cup Crisco® Pure Vegetable Oil, for frying

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.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 8.9 g, Cholesterol 25.1 mg, Fat 5.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 195.6 mg, Sugar 0.3 g

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON



Creamed Corn Gratin with Fried Onion Rings and Bacon image

Categories     Milk/Cream     Onion     Side     Bake     Sauté     Thanksgiving     Casserole/Gratin     Bacon     Corn     Fall     Monterey Jack     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

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



Bacon Fried Corn image

Make and share this Bacon Fried Corn recipe from Food.com.

Provided by Kim D.

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, diced
1 small onion, chopped
2 cups fresh corn (cut from 4 ears)
1/2 cup diced red bell pepper
2 tablespoons minced fresh parsley
2 tablespoons milk
salt, to taste
fresh ground pepper, to taste

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



Panfried Quail and Creamed Corn with Bacon image

Categories     Milk/Cream     Quick & Easy     Bacon     Quail     Corn     Pan-Fry     Gourmet

Yield Serves 4

Number Of Ingredients 10

6 whole jumbo quail (6 to 8 ounces each)
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup milk
about 2 1/2 cups corn or canola oil for frying
Accompaniments:
lemon wedges
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



Pan-Fried Sweet Corn image

From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.

Provided by George

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 4

½ cup unsalted sweet cream butter
8 ears fresh corn, husked, or more to taste
1 pinch salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g

SPICY FRIED CORN WITH BACON AND CHIPOTLE



Spicy Fried Corn With Bacon and Chipotle image

This fiery corn fry-up is stoked with enough bacon and chipotle to prod summer corn's gentle nature into something with a lingering, piquant bite.

Provided by Melissa Clark

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt
3 tablespoons fresh chopped cilantro
Sour cream, for serving (optional)

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.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 7 grams, TransFat 0 grams

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