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This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~

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19980101

Three Forks Fried Corn

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This is a quick and easy side dish. No, you don't need three forks to eat it, I gave it that name because like a road with three forks, this recipe has plenty of options. No set amounts are listed, I really don't think there is any call for it.

Basic Ingredients

corn - cut fresh from the cob or frozen extra sweet
bacon grease or butter
salt
pepper
sugar - the sweeter the corn, the less sugar you will need

Optional Ingredients

onion - chopped
peppers - chopped
summer squash - sliced or chopped
Lima beans
milk or cream
favorite signature herbs, spices or garnish

For the basic recipe, cut some corn off the ears or use frozen. Heat some bacon grease or butter, add corn, fry over medium heat until it's lightly browned, adding more butter if needed; add salt, pepper & sugar. Stir well and serve.

From the list of optional ingredients I like to saute onion and zucchini before adding corn. Adding Lima beans moves this recipe toward succotash, and the addition of milk or cream at the end (cooking down to your desired thickness) takes it beyond succotash.

Cajun seasoning will really wake this dish up. If you want to move this dish south of the border, try some chopped jalapeno and some Mexican oregano. Topping with parsley and grated parmesan will take it to Italy, sort of. A splash of good balsamic vinegar will get it even closer. Okay you get the drift...the options are endless.