Creamy Fried Corn

Recently I heard a radio interview with Joni Earickson Tada.  At the age of 17, after a freak diving accident Joni became a quadriplegic.  As a young girl just out of high school I remember seeing interviews with Joni.  Forty years after her accident, in the recent interview she said that in those days and months after the accident as she lay paralyzed in the hospital and then a rehab center it was very easy to feel bitter and angry.  Howev**er, she was able to move past that bitterness and anger by thanking God for just one thing when she woke up.  That first day of thanksgiving she said she was grateful that her bed was by the window and that was all she could muster. Then she was thankful that the food was edible and hot the next day.  Then she was thankful her nurse on duty was sensitive and pleasant.  The simple list grew and grew.  This morning I decided to make a Thanksgiving list.  I started with the fact that although I have a cold right now, my throat isn’t as sore as yesterday.  Then there is the warmth in the house, the food in the pantry, the warm water that flows from the sink and all the sudden my list filled a full page and I honestly was just getting started!  It is in November that our country celebrates Thanksgiving Day, giving thanks for all our blessings, and a bountiful harvest.  The timing is perfect to make those lists of thanksgiving giving thanks to God.  1 Chronicles 29:13   Now, our God, we give you thanks, and praise your glorious name.

Creamy Fried Corn

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Creamy fried corn, uses fresh, frozen, or canned corn. Great way to use leftover corn off the cob.

Serves: 4 to 6

Ingredients

• 4 cup Frozen, Canned or Leftover Corn
• ½ lb Bacon
• ½ cup Green and/or Red Pepper
• ½ cup Chopped Onion
• 2 cup Butter
• 2 tablespoon White sugar or honey
• ¾ cup Heavy cream
• Salt and Pepper To Taste

Instructions

1. In a large skillet over medium-high heat, fry bacon crispy. Crumble bacon.
   Drain off all but about 2 tablespoons of bacon grease.
   

2. Add chopped green and/or red peppers, and chopped onions to the bacon.
   Saute until tender.
   

3. Add corn, stirring in the sugar and or honey.
   Add butter and continue stirring for several more minutes.

   

4. Increase heat to high and add heavy cream continuing to stir so the corn won't stick to the pan.
   Add salt and pepper.
   Cook corn until most of the cream has been absorbed.
   Remove and serve hot.
   

Notes

* I like to use some green and some red pepper for the color.
** Can use half and half instead of heavy cream for a lighter version.

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