Fried Corn Recipe
Fresh sweet corn cut from the cob, crispy bacon, roasted red peppers, shallots, and scallions make this fried corn recipe taste like summer in a skillet! You'll want to make this as often as you can while corn season is in full swing!
Equipment
- 1 Skillet nonstick or well seasoned cast iron
Ingredients
- 6 ears sweet corn shucks and silks removed
- 1 pound bacon sliced into 1/2-inch strips
- 2 tablespoons butter
- 2 shallots peeled and finely diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 3/4 teaspoon freshly ground black pepper or more to taste
- 2 teaspoons cornstarch
- 3/4 cup water
- 12 ounce jar roasted red peppers drained and cut into strips
- 4 green onions roots trimmed and discarded, whites sliced thinly separately from the greens which are also sliced thinly
Instructions
- Working with one ear of corn at a time, prop the wide end into a shallow but wide bowl or pie plate and use a sharp knife to cut the kernels off of the cob. They'll fall into the bowl. When you've cut all of the kernels from one cob, turn your knife around and use the spine of the knife to scrape all of the "corn milk" and any corn left from the cob. Repeat until you've done this with all 6 ears and set it aside.Discard the cobs or use them in vegetable stock.
- Add the strips of bacon to a large nonstick or well seasoned cast iron skillet over medium heat. Cook, stirring from time to time, until the bacon is crispy, about 8 to 10 minutes. Use a slotted spoon or spatula to transfer the crispy bacon to a paper towel lined plate to drain. Pour all but 2 tablespoons of the bacon fat into a jar to save for in the refrigerator for other dishes. Set aside 1 tablespoon of the crispy bacon to use for garnish.
- Return the pan to medium heat, add the butter and swirl to melt it. Add the shallots and stir to coat. Sauté the shallots until tender, stirring frequently; about 3 minutes.
- Raise the heat to medium high and add the corn, salt, paprika, and pepper to the pan. Cook, stirring often, until the corn is brighter in colour and softened with light browning in spots; about 5 to 7 minutes.
- Combine the cornstarch and water in a small bowl using a small whisk or fork. Pour into the corn, add the whites of the green onions, and cook, stirring constantly, for 1 to 2 minutes. The sauce will be thick and glossy, enrobing each kernel of corn.
- Stir in all but the reserved 1 tablespoon of the crispy bacon, red peppers strips, and all but 1 tablespoon of the green onions. Remove from the heat and let stand for 5 minutes to heat through and thicken.
- Garnish with remaining bacon and green onions and serve hot or warm!
Notes
Gently adapted from the brilliant Millie Peartree's recipe in the NYT Cooking app.
Nutrition
Calories: 449kcalCarbohydrates: 23gProtein: 13gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 60mgSodium: 1712mgPotassium: 538mgFiber: 3gSugar: 7gVitamin A: 853IUVitamin C: 35mgCalcium: 42mgIron: 2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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