Skillet Fried Corn

Ingredients

• 8 ears fresh sweet corn
• 4 slices thick-cut bacon, chopped
• 3 tablespoons unsalted butter
• 1/2 small yellow onion, finely chopped
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup whole milk
• 1 tablespoon all-purpose flour

Before you cook

• Shuck the corn and pull off all the silk.
• Stand each ear in a wide bowl and cut the kernels off at about two thirds their depth.
• Scrape the cobs firmly with the back of the knife to release the starchy milk into the bowl.
• Whisk the flour into the milk in a small cup until no lumps remain.

Steps

1. Cook the chopped bacon in a 12-inch cast iron skillet over medium heat for 7 minutes until crisp.
2. Lift the bacon out with a slotted spoon and set it aside.
3. Add the butter to the bacon drippings and let it melt.
4. Add the chopped onion and cook for 4 minutes until soft.
5. Tip in the corn kernels along with every drop of the scraped corn milk.
6. Stir in the sugar, salt, and black pepper.
7. Cook over medium heat for 8 minutes, stirring every minute so the bottom does not scorch.
8. Pour in the flour and milk mixture and stir it through.
9. Cook 5 minutes more until the corn thickens and coats the spoon.
10. Taste a kernel for tenderness and adjust the salt.
11. Stir the reserved bacon back into the skillet.
12. Serve the fried corn straight from the pan.