Lowcountry Fried Corn and Tomatoes

Lowcountry Fried Corn and Tomatoes Recipe

Lowcountry Fried Corn and Tomatoes

Course: Side Dish
Keyword: Lowcountry Fried Corn and Tomatoes
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Ingredients

  • 4 to 5 slices bacon
  • 3 11-ounce cans whole-kernel corn,
  • drained or fresh corn cut off the cob
  • 1 14.5-ounce can diced tomatoes
  • or 2 cups diced fresh tomato
  • 1 teaspoon salt
  • Black pepper to taste
  • Pinch sugar
  • 1/4 cup milk

Instructions

  • In a skillet, cook bacon and reserve several spoonfuls of drippings in skillet. Drain bacon on paper towels; when cool, crumble. While bacon cools, cook corn in bacon drippings over medium heat. When corn begins to brown, add remaining ingredients, saving milk until last. Stir to mix well and cook off excess moisture.

Notes

South Carolina Hometown Cookbook