Soul Food Saturday #17

Good Morning! I know kids everywhere have already headed back to the classroom, and in another week mine will too, but it's still summer and we've got to enjoy it's bounty while we can! Now here in the Hoosier state that means fresh corn on the cob, straight from the fields to our dinner table. And this week Bekki is channeling her inner Hoosier with a great new way to use some of that fresh, sweet gold on a cob!

What screams summer to me? Fresh corn, cooked any way I can get it. Last summer I stumbled over a recipe somewhere that took fresh corn off the cob and fried it. Yes! They used those words. The demo I saw looked delicious. I just had to try my own versions. Yep, versions! This one has a bit of heat with Rotel’s hot tomatoes. So, grab a few ears and get shucking, because this one you will want to make over and over again.

Loaded Spicy Fried Corn

2 TBS unsalted butter

1 medium onion, sliced

6 slices think cut bacon, chopped

2 jalapenos, sliced

3 ears corn off the cob

1 (10oz.) can Hot Rotel tomatoes

1 tsp. granulated garlic

½ tsp. salt

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until brown and caramelized around the edges. Add bacon and jalapenos. Stir to combine, allow to cook until bacon has cooked through. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 20-30 minutes or until juices are nearly gone and corn is cooked through.

Stir occasionally. Serve hot with your favorite meat or fish.

Note: To tame heat, use Rotel Mild tomatoes with jalapenos and omit fresh sliced jalapenos. Or remove ribs and seeds before slicing and adding to the pan.