• 25minutes
  • 201calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 -4 ears fresh white corn or 3 -4 ears corn

  2. 4 slices bacon , cut up

  3. 1/2-1 cup half-and-half or 1/2-1 cup milk

  4. 1/2 cup vidalia onion, chopped

  5. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Fry the cut up bacon in a large cast iron skillet till just crisp.

  2. While frying bacon, cut corn kernels off cob.

  3. Remove cooked bacon and save for another recipe (I use mine in a tossed salad).

  4. Empty all except 4 TBS bacon fat in pan.

  5. If using onion, cook in bacon fat for a couple minutes on medium heat.

  6. Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.

  7. Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.

  8. Add only enough half and half or milk to give it a creamy texture.

  9. If using half and half and the consistancy is too thick, add a little milk to thin.

  10. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.

  11. Check and adjust seasoning adding more salt and pepper as needed.

  12. Serves 4.


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