As the weather warms up, I am really looking forward to those summer veggies. I love restaurants that offer a good veggie plate. Usually, three vegetables and a side of cornbread. My picks always include fried okra. I can be pretty flexible on the other sides but I insist on having okra!
Some other favorites are green beans and new potatoes cooked with a hamhock . . .
fried corn . . .
turnip greens . . .
Hmmm, I can make all of these at home as well! Add some sliced tomato and I am a happy, happy person
What would you put on your veggie plate?
Today’s Lagniappe: Fried Corn
It is too early for fresh corn on the cob, but you can substitute around 3 cups frozen corn for this recipe to get a fix until the summer corn comes in.
- 6 ears corn
- 2 tablespoons fresh bacon drippings or butter
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
Slice the corn from the cob. Scrape the cob downward to get any remaining corn left near the cob. Heat a heavy skillet and add the bacon fat or butter. When hot, add corn and cook for 15 to 20 minutes, stirring often. Sprinkle with the salt, sugar, and pepper. Serve hot.