Fresh sweetcorn tastes great plain, steamed or even grilled with butter, salt and pepper. In this recipe, the corn is removed from the cob and fried in a pan with butter or bacon fat. The result is a sweet and slightly smoky side dish. Sometimes, depending on how the corn is grown or what type of corn is purchased, it can be a little boring. If yes, you can add some sugar or honey while cooking. However, if you get your hands on local corn when it’s in season, you’ll likely be rewarded with an even sweeter, sunnier taste. If you’ve never removed corn from the cob before, it’s not difficult. The safest way to do this is to trim each end off a bit so you have two flat ends to work with. Hold the cob upright with the flat side on a cutting board and use a chef’s knife to cut the seeds from the cob. Rotate as needed to trim off anything you missed. There are those who prefer to put it in a bowl (all the corn easily collects there) rather than on a cutting board; it depends on you. This recipe can be easily adapted to your taste. Before adding the corn, remember to fry the finely chopped onion and pepper in the butter. Create a delicious and colorful appetizer. For some heat, you can also add a small amount of finely chopped jalapeño or chipotle pepper. (A little cayenne pepper would also be good.) Serve with burgers, fried chicken or another popular summer grill dish.
Ingredients
- 4 ears leftover corn on the cob (or fresh corn)Â
- 3 tbsp flour
- 2 tbsp bacon drippings
- salt & pepper to tasteÂ
How to make it
- Cut the corn off the cob preserving as much of the oil as possible. See Photo
- Break up the slices in a large skillet See Photo. Add enough water to cover.
- Bring to a boil over high heat and then reduce heat to a constant simmer.
- Cook unti corn is tender and water has reduced.
- Add flour and bacon drippings to thicken and flavor the mixture. See Photo
- Continue cooking until corn starts to stick the the skillet and brown.
- Add salt and pepper to taste, cook until it reaches desired color.