Labor Day marks the official end of Summer. It’s hot down South for a little while longer and the veggies are still exquisite. Lucky for us, local corn is still abundantly available. If your plans next Monday involve a picnic or potluck, here’s a perfect side dish to take along. Cheers to the end of a wonderful season and sharing great food with friends and family! What are your Labor Day plans? Are you cooking or picnicking? Please share in the comments below.
Southern Fried Creamed Corn
Serves 8
8 thick-cut bacon slices
½ cup (1 stick) unsalted butter
10 cups fresh corn kernels cut off the cob
4 teaspoons of sea salt
1 tablespoon freshly ground black pepper
1 cup heavy cream
1. In a large heavy skillet (10 to 12 inches), cook the bacon until crisp. Remove it from the skillet and set it aside on a plate covered with paper towels, leaving the bacon grease in the skillet. When the bacon is cool, chop it into bite-size pieces.
2. Add the butter to the skillet with the bacon grease and melt over medium heat. Add the corn and sauté for 10 to 12 minutes, stirring frequently to keep the corn from sticking.
2. Add the butter to the skillet with the bacon grease and melt over medium heat. Add the corn and sauté for 10 to 12 minutes, stirring frequently to keep the corn from sticking.
3. Season with salt and pepper, return the bacon to the skillet and sauté for two minutes.
4. Add the cream and stir. Bring it to a simmer, then remove from the heat and serve.
