Fried Corn
Makes 6 to 8 servings
  • 3 slices bacon, chopped
  • ⅓ cup butter
  • 6 cups fresh corn kernels, blanched (about 6 large ears)
  • 1 poblano pepper, diced
  • 1 red bell pepper, thinly sliced
  • 1 teaspoon minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground black pepper
  • Garnish: fresh basil
  1. In a large skillet, cook bacon over medium heat until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Melt butter with drippings over medium-high heat. Add corn, peppers, and garlic. Cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Stir in salt, lemon juice, and pepper. Serve immediately; garnish with basil, if desired.
Kitchen Tip: To blanch corn kernels, add them to a large pot of boiling water; cook for 30 seconds. Drain corn, and transfer to ice water to stop the cooking process. Drain well.
Recipe by Paula Deen Magazine at