If you’re looking for a hearty corn recipe, look no further than this Fatback Fried Silver Queen Corn.
This recipe comes from chef Kevin Gillespie, owner of Gunshow and the new restaurant Nàdair, scheduled to open later this month. It’s the perfect dish to bring to your next potluck dinner with friends and is sure to impress.
Keep scrolling for the full recipe.
Chef Kevin Gillespie’s Fatback Fried Silver Queen Corn Recipe (serves 4):
material:
- 5 ears of silver queen corn
- 3 oz fatback, cut into strips
- 1/4 cup chopped onion
- 2 tablespoons fresh cream
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon freshly squeezed lemon juice
direction:
- Remove the husk and string from the corn and discard.
- Grate the corn using the largest holes on a box grater. Yields about 2 cups of corn.
- Heat a large skillet over medium heat, add the backfat and cook until the fat is rendered. Using tongs, transfer the fried fat to a plate and set aside.
- Pour the fat from the skillet into a small metal bowl. Return 2 tablespoons of the rendered fat to the skillet and heat over medium-high heat.
- Add the onion and corn and fry for about 30 seconds, stirring to prevent them from sticking.
- Add the cream, salt and pepper and cook using the washing machine method (place a spoon in the center and shake or rotate the pan vigorously to mix everything quickly – like a reverse whisk) until the starchy ingredients in the corn have dissolved. Remove and cook until mixture thickens.
- Once the corn has almost solidified into a blog-like shape, remove from the heat and stir until the bubbles subside. If the mixture is too thick, use a few drops of water to thin it.
- Add lemon juice, stir and serve immediately.
- For a guilty pleasure, chop up the fried fatback and use it as a garnish.
