When I entered the Corn Roast Festival Recipe Contest, I did it to share a family recipe.
One of the best flavor mixes I’ve ever tasted is a dish my first mother-in-law Carolyn Davis Morgan taught me ages ago.
When she told me she was making Fried Corn, I was a bit less than enthusiastic. First of all, I could not imagine how anyone could fry corn.† Secondly, why would you add calories to an already starchy food?
Why?† Because it is absolutely delicious!
Here’s the recipe – if I’d thought ahead, I would have more carefully named it “Nanny’s Fried Corn” to honor Carolyn Morgan … she gave me so much more than this recipe!
“Nanny’s” Fried Corn
4-7 slices thick cut bacon
6-8 ears of ripe corn, shucked (you can use frozen corn, cooked, in a pinch)
salt, pepper to taste.
Cut raw corn from cob.
Brown bacon. Drain. Dice into ºî pieces. Set aside.
Carefully pour remaining bacon grease into a suitable glass container and set aside.
Put corn in the same pan the bacon was cooked in. Sprinkle with sugar ñ about 1 tablespoon per 3 ears of corn, more or less, and cook corn on medium-low heat to carmelize the sugar and corn, about 10 minutes. Stir often so it won’t scorch.
Add bacon pieces. Salt and pepper to taste.
Note: Some corn is naturally sweeter than other corn, so reduce the sugar to Ω T. if you know a batch of corn is especially sweet.
I am deeply grateful to have had a person so generous, kind, and thoughtful as Carolyn Davis Morgan in my life.
The Reporter-Herald posted winners in today’s paper.