FRIED CORN

                    

Fried Corn.  Yes I know it sounds terribly unhealthy but at least this name is better than what my children call it----which is “Bacon Corn”!   This dish is a great accompaniment to chicken or roast beef.  You can certainly make it using a bag of frozen “peaches and cream” corn but I enjoy boiling fresh ears of corn and then cutting off the kernels.  It’s also a great way to reinvent corn leftovers.   I think you will find that your family will love this side dish.

Ingredients:

4 cups corn (corn on the cob-cooked and cut off or frozen corn)

2 T. extra virgin olive oil

2 T. butter

1 and ½  cups coarsely chopped red bell pepper

½ cup chopped, cooked bacon

Kosher salt to taste

Black pepper to taste

1 T. sugar

Instructions:

*Heat butter and oil in a large sauté pan or wok

*Add corn (if using frozen, you can just add it to the heated pan in its frozen state) and bell pepper, sauté on medium heat until bell pepper is tender.  Stir often.

*Add bacon and seasonings.  Saute until the tastes blend.

*Just before serving, turn the heat up and sauté for 3-5 minutes to heighten the taste and give it a sizzle.