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.
I'm always looking for new and exciting ways to cook corn on the cob, and this recipe is definitely a winner. It's savory, slightly sweet, and has a little bit of a kick from the jalapeno pepper. Plus, it's incredibly easy to make.
The original recipe called for fresh corn on the cob, but I used frozen corn because it's more convenient and just as delicious. I also made a few other minor changes to the recipe, such as adding a bit more sugar and salt to taste. The result was a dish that my family absolutely loved.
