Fried corn from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 274) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sea scallops with sweet red peppers and zucchini; Salmon and tomatoes in foil; Beer-can chicken; Center-ring strip steak marinated in Scotch whiskey; Brine-cured pork chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on July 26, 2016

    A really nice rendition of fried corn. There's just enough heavy cream to compliment the corn. I used homemade bacon which was a bit too strong. If using a particularly flavorful bacon, I'd cut back on the amount of bacon and add butter. The instruction to add the corn is missing from the recipe but it's pretty clear it's done when adding the onion.

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