Bubba’s Bodacious Bacon Fried Corn

October 9, 2010 5:00 am Published by 2 Comments

Bacon Fried Corn is an extremely popular, traditional taste treat, way down South, deep below the “Mason-Dixon Line.”

With the rising trend of “Baco-Mania” striking so deeply into the heart of the entire country, a lot of geographically distinct and culturally specific recipes are starting to push past their particular points of origin and flavor fiestas from all round this beautiful blue-green planet of ours, beginning to creatively “court” one another and intermingle into a veritable hodge-podge, melting pot of pure pork proliferation and profundity!

Here’s a delightful down-home dish that Bubba brought on up with him to “Californey” when “country style, gourmet cut bacon began to be taken as seriously out west as it had been all these years down south and in the mid-west. Enjoy!

Bubba’s Bodacious Bacon Fried Corn

(Serves 4 or Bubba and a small hound)


6 slices Bubba’s Hickory Smoked & Peppered Bacon

6 ears corn, shucked

½ medium onion, chopped

2 tablespoons all purpose flour

2 cups fresh drinking water

Salt and freshly ground black pepper, to taste


Fry up your bacon till crispy in a “cast iron” skillet or large frying pan.

While your bacon is cooking, prepare the corn.

Remove the corn from the cob by holding the cob upright and with a sharp knife held perpendicular to the cutting board, cut the kernels off one side.

Now place cob horizontally … with the flat, cut side on the cutting board … and slice off the remaining kernels while rotating the cob.

(Don’t discard your cobs or start smoking them or “out of” them, you’ll be using them soon enough.)

When the bacon is crispy, set the strips on paper towels to drain and pour bacon grease into metal container.

Now place your skillet over a medium heat and add two tablespoons of the saved bacon grease to pan.

Add the onion and sauté until softened and slightly browned, don’t over-cook!

Now add the corn and sauté it until kernels are cooked and tender.

Season the mixture with salt and pepper, to taste.

Slowly add in the flour and cook for a couple of minutes, until the flour dulls the appearance of the corn.

Now take each cob and hold over the center of the skillet. With the back of your knife, scrape the cobs so that the corn “cream” falls into the pan.

OK, now you can discard or do whatever your heart desire, within reason, with those cobs.

Stir the mixture while slowly adding water to the pan, until you get the consistency of a “relatively thick” gravy.

Crumble the crispy bacon into the mix and stir it in well for about 5 minutes.

Serve hot with bread and butter and enjoy!

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