I had some leftover corn on the cob, staring at me anytime I opened the fridge door. Normally I would use it up in a salad, or transform it into a fabulous Sausage & Corn Chowder, but this time I wanted something different. Plus, it's been so HOT and HUMID here this week; the last thing on my mind is a steaming bowl of hot soup! I remembered seeing a recipe for good ol' down South fried corn online somewhere, so I decided to go with that idea. You could make this healthier by frying your corn in olive oil, but I wanted the flavour of the bacon drippings in mine.
This recipe couldn't be easier. I used some Smoky BBQ Rub, from the Pampered Chef, to jazz up our corn. You could really use any seasonings you'd like. Hubby would be partial to some Cajun seasoning, but it's just too spicy for the kiddos. I love the way the BBQ rub added a nice warm smoky flavour to the sweet corn and salty bacon. The kids absolutely LOVED this corn, but they're pretty partial to anything with bacon in it, LOL. Super easy, super yummy and a great way to use up that leftover corn on the cob, this Labour Day weekend!!
Smokey BBQ Skillet Corn with Bacon
1/2 lb bacon
4-6 ears cooked corn on the cob
1 tsp Smoky BBQ Rub (Pampered Chef)
salt & pepper to taste
chopped or dried parsley to garnish (optional)
In a cast iron skillet, cook bacon over med low heat. Remove from skillet to a paper towel. While bacon is cooking, prep your corn by cutting the ears in half to create a flat surface to stand them up. Using a chef's knife or paring knife remove the kernels without cutting too close to the cob.
Pour out all but 2 Tbs of bacon fat from skillet. Turn the heat up to medium high and add the corn to the skillet. Toss to coat with bacon fat and season with BBQ Rub, a pinch of salt and pepper. Cook, tossing frequently, until kernels begin to brown slightly.
Chop cooled bacon and return to pan with cooked corn. Toss and cook for a few minutes to heat the bacon through once again. Sprinkle with a bit of parsley before serving; if desired.
Note: you can use 2-3 C of frozen corn for this recipe. Simple thaw the corn, before frying.
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