Time 30m Number Of Ingredients 6 Steps:
Cut the corn off the cob with a sharp knife. Using the sharpest knife, cut down into the cob to get the milk of the corn. Heat up the bacon grease and add two tablespoons of softened butter. If you like the corn to be a bit caramelized, cook longer, stir less frequently. If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter. At this point, you can add a splash of heavy cream if you want a creamier corn. Add a little bit of salt, and a lot of black pepper. Serve immediately.
Time 12m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
Time 30m Yield 6 servings Number Of Ingredients 4 Steps:
Shuck the corn and remove the silk. Rinse under cold water. Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife. Reserve the cobs and repeat with the remaining ears. Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels. Melt the vegan butter in a large skillet over medium-high heat. Add the corn, pepper, and salt and stir to coat in the butter. Reduce the heat to medium-low and cook for 20-25 minutes, stirring occasionally, until the corn is creamy. Season with more salt and pepper to taste and serve immediately. Enjoy!
Time 40m Yield 10 Number Of Ingredients 5 Steps:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes. Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Time 33m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut kernels off fresh corn. Measure 3 cups corn. In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside. Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned. Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.
Time 45m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables. Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes. Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well. Stir in the salt, black pepper and sugar. Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally. Serve hot.
