Bacon gives sweet corn a Southern sensibility

Corn on the cob is at its best when it’s in season and fresh. As you may know, once an ear of corn’s been picked, its sugars begin turning to starch. That means it slowly loses its sweetness as the clock ticks.

We can still get Illinois-grown corn. Yes.

Thinking about that, I came across a recipe for “Southern Fried Corn” by Millie Peartree (milliepeartree.com) shared in the New York Times. Peartree hosts “A Chef’s Guide to Soul Food” on the Discovery+ channel.

I read through Peartree’s recipe and found that I had many of the required ingredients, including (surprisingly) a 12-ounce jar of roasted red peppers.

Peartree used 6 whole ears of corn and sliced off the kernels and then, using a spoon, scraped each ear for its “starchy” milk (her term).

A few years back I made creamed corn from scratch and used that technique, finding it both messy and time consuming.

Using Peartree’s recipe as a guide, I made my version of Southern Fried Corn. I used frozen organic corn, which can taste sweeter than fresh since it hits the producer’s freezer shortly after it’s picked.

Including bacon with the corn made a nearly perfect flavor combination, and the 8 ounces of organic bacon in my fridge made this easy. Peartree used some of the bacon fat from the cooked bacon to sauté the shallots she used. I didn’t have any shallots available, but did have a Vidalia onion, which turned out to be an excellent substitution.

Peartree used smoked paprika, adding a subtle flavor note. Peartree also used and finished her dish with green onions, which I didn’t have. However, I did have fresh Italian parsley that I’d used for another dish. Lucky me.

After cutting the bacon into one-inch pieces, I sauteed it until golden and crisp in my skillet. Once done, I carefully transferred the cooked bacon to a plate.

At that point, Peartree added two tablespoons of butter to the bacon fat in the skillet. Instead, I left all the bacon fat and omitted the butter. Next, I added the chopped Vidalia onion and let it cook until translucent, about 5 to 6 minutes.

Then the corn went in along with the seasonings. In about five minutes, when some of the kernels started to brown (caramelize), I added a small amount of potato starch (corn starch works, too) mixed with water and cooked that for a minute or two until it began to thicken.

Finally, I added the red peppers and the cooked bacon; stirring it together until combined and the peppers were heated through. Then I topped it with chopped organic Italian parsley (also called flat leaf parsley).

I served it warm with some burgers and fresh, sliced farmers market tomatoes. Tasty and different. I also found that, when it’s refrigerated, this makes a decent cold side dish.

Give it a try.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

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Don’s Skillet-Fried Bacon and Corn

8 ounces uncured, organic sliced bacon, sliced crosswise into 1-inch pieces

½ Vidalia onion, diced

1½ teaspoons kosher salt (such as Diamond Crystal)

1 teaspoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon granulated sugar

2 teaspoons potato starch (or cornstarch)

24 ounces frozen organic corn kernels, at room temperature

1 (12-ounce) jar roasted red peppers, drained and diced

½ cup chopped Italian (flat leaf) parsley leaves

Place a 12-inch skillet over medium heat and add the bacon, separating the pieces and cooking until crisp and golden, stirring occasionally, 8 to 10 minutes. Transfer the cooked bacon to a dinner plate, leaving the bacon fat in the skillet

Add the onion and sauté until translucent, about 5 to 6 minutes.

Increase the heat to medium-high and add corn kernels to the skillet along with the salt, paprika, black pepper, and sugar. Cook, stirring frequently, until corn is lightly browned in spots, about 8 minutes.

While the corn cooks, add the potato starch to a small bowl and then whisk in ¾ cup water until dissolved.

When the corn is cooked, add the potato starch mixture to the skillet and cook, stirring constantly, until it’s smooth and thickened, about 1 to 2 minutes.

Stir in the cooked bacon, red peppers and cook for 2 to 3 minutes, until heated through. Taste and adjust seasoning. Top with parsley and serve.

Serves 8.

Suggestion: If fat is an issue, remove nearly all of the bacon fat from the skillet before sauteing the corn. Added sugar may be omitted.

Nutrition values per serving: 225 calories (54% from fat), 13.4 g fat (4.4 g saturated fat), 23 g carbohydrates (21 net carbs), 5 g sugars, 2 g fiber, 6 g protein, 19 mg cholesterol, 571 mg sodium.

— Adapted from a recipe by Millie Peartree.