Well I'll just be a monkey's uncle, I can't believe how tasty this corn is. And if you are with the "calories police" you just need to leave the premises. I posted this on a different foodie forum and I got a nastygram from a lady that said I should be ashamed of myself for making such a fat laden dish. I told her she should be ashamed of herself for breathing the same air as me. So, I cold smoked some corn yesterday using my new, handy dandy, cute as a button, tough as nails A-Maze-N Smoker with the apple dust. So first, get yerself a big ole cast iron skillet. Put a whole stick of butter in it no kidding, a whole dagone stick, more if you're freaky like that. Then, because I am an equal opportunity abuser of all things "fat laden" I added a heapin' helpin' spoon of this, do you know what it is? Do ya? Doyadoyadoya?
It's BACON FAT!!!! Woohoooooo. Lawsy law, I need to settle down, get myself together, take a breather. Look at that love. Ain't it purdy? Don't ya just wanna sop it up with a biscuit?
If there is a king of all things onion, it is this guy. The Vidalia or should I say THE Vidalia. The motherload of oniony goodness, the big mac of the big mac daddies in the Allium family (I bet you didn't think I knew that did ya?)
Sautee it up till it's nice and clear, I like to salt and pepper in layers, so I did just that. Then I added in the corn kernels, fried this whole concoction for about 20 minutes, but I added a little sugar because my corn wasn't very sweet. Durn. That corn is mean just like the onion. Salt and peppered again.
Then I added this stuff. It's potato starch. What?? Has she gone mad? Why not corn starch? Because there's corn in the recipe see, and if I added corn starch then there wouldn't be any extra flava see. So you get the flave of onion, corn, bacon, butta and now POTATO see?
Stir and stir, and then stir some more til it thickens up all nice and rich and creamy and taste it you too will feel faint. Thanks for indulging me, and tolerating my silliness at your expense. The end.