Fiesta Fried Corn
I got the idea for this recipe from my husband's coworker. I altered it to suit what I thought my family would like.
I got the idea for this recipe from my husband's coworker. I altered it to suit what I thought my family would like.
- Carbohydrate 22.5205 g
- Cholesterol 3.06375 mg
- Fat 4.47431875 g
- Fiber 3.44593756362796 g
- Protein 3.6981125 g
- Saturated Fat 1.46155275 g
- Serving Size 1 1 Serving (144g)
- Sodium 166.838125 mg
- Sugar 19.074562436372 g
- Trans Fat 0.25628925 g
- Calories 130 calories
Step-by-step
- Cut the corn off the cob with a sharp knife - just cut along about the middle of the kernels. Then go back and get the 'milk' and pulp from each ear by using the dull side of the knive to scrape off what's left behind, working in strips with a downward motion. You should have a honeycomb appearance on the cobs, that is no corn or pulp or milk left on the cob, when you're finished.
- Heat the bacon grease in a non-stick skillet on medium heat and then add all the other ingredients, with the exception of the butter, salt and pepper, to the skillet. Cook, stirring often, for about 20 minutes and then add the butter, salt, pepper and sugar and give it another stir. Cook an additional five minutes, keeping it stirred and serve hot.
Using fresh ears of sweet corn instead of canned or frozen varieties transforms the moisture content and structural integrity of a skillet side dish. Fresh kernels contain milky starches that react entirely differently to direct heat than preserved counterparts do. When working with whole cobs, stripping the kernels halfway through their depth preserves the tender interior while leaving the fibrous hull behind. Scraping the cob with the dull edge of a knife extracts the remaining pulp and milky endosperm, acting as a natural thickener when rendered in the pan. Utilizing a non-stick skillet on medium heat allows the natural sugars within that extracted corn milk to caramelize without scorching instantly. Rendered animal fats provide a higher smoke point than most vegetable oils, facilitating the browning of onions and peppers alongside the corn. Jalapeno peppers contribute capsaicin oils that disperse evenly through the fat phase, distributing heat across the entire dish rather than concentrating in localized pockets. Bell peppers introduce water weight that moderates the frying process, preventing the dense starches from seizing too quickly in the metal pan. Managing the thermal progression requires cooking the initial mixture for twenty minutes to drive off excess moisture before introducing dairy fats. Butter added at the final five-minute mark contributes milk solids that brown rapidly, imparting a nutty aroma that balances the sweetness of the corn. Maintaining continuous agitation prevents the sugars from polymerizing into bitter compounds against the hot cooking surface. Adjusting seasoning at the very end ensures accurate salt perception, as the reduction concentrates minerals as moisture evaporates. Fresh produce introduces seasonal variability in sugar content, requiring minor adjustments to the added sugar depending on the maturity of the ears.
