Minnesota Cooking: Bacon-Infused Fried Corn
Squaw Corn or Fried Corn With Bacon, Pepper, and Onion
The bacon cooks evenly since I sliced it into small pieces to start with. The recipe called for crumbled bacon, and I decided it was easier to start with the size I needed.
The flavor is pretty good when you fry your bacon, and then use that flavored grease to cook your onions and peppers. When the onions start to brown, it's time to add your corn.
The corn is added and stirred to coat it with the bacon grease. Then, allow the corn to caramelize, and the butter, bacon grease, and the sugars in the corn itself will all merge into a delicious treat!
- 1 pound bacon, cut small and fried crispy
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 4 tablespoons butter
- Cut bacon into small pieces. Chop one onion. Chop one bell pepper. Place bacon into a frying pan and cook until browned.
- Use bacon grease to saute onion and pepper, continue to cook them until the onion pieces start to turn a light brown color.
- Add the cut corn to the bacon/onion/pepper mixture. Stir to coat with the remaining bacon grease and stir and fry until the corn is slightly softened.
Slice the Bacon
I sliced the bacon into small slices, cutting cross ways across the entire package of bacon. I used a one pound package of bacon. You need to use a sharp knife, as I started to cut it and decided that I needed to refresh the blade. I have a kitchen tool that rubs on the blade and sharpens it within a full pulls of the blade.
Place the bacon on a cutting board, stacking the strips together. I cut the entire package in half and moved the ends over, and began cutting the ends off.
Preparing and Cooking the BaconClick thumbnail to view full-size
Cut Corn Off Cob
Using a sharp knife, cut the corn off the cob. There will be individual kernels and large sheets of kernels that cut off depending upon how deep your cut is on the cob. Once corn is cut off, discard the cob.