Old Corn

Old Corn

There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days ago or has otherwise lost some of its sweetness. In the country it's called fried corn, but the corn's really boiled in milk or cream to soften and sweeten it.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 25 min 25 min

Directions

Ingredients

  • 2 slices bacon
  • 2 teaspoons canola oil
  • 3 cups fresh corn kernels (about 4 ears) or 3 cups frozen
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup nonfat milk, plus more if needed

Cooking Instruction

Step 1

Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes.

Step 2

Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from the heat. Crumble the bacon into the corn; stir to combine. Serve immediately.


Nutrition

  • Serving: Per serving
  • Calories: 141
  • Carbohydrates: 24g
  • Fat: 5g
  • Protein: 7g
  • Dietary Fiber: 3g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 5mg
  • Potassium: 335mg
  • Sodium: 134mg
  • Exchanges: 1 1/2 starch, 1 fat
  • Carbohydrate Servings: 1 1/2

ACE® Pro Compass has arrived!

It's time to map out the career you want. ACE® Pro
Compass will steer you in the right direction across all
stages of your professional journey.