Chef Kevin Gillespie’s Fatback Fried Silver Queen Corn Recipe

If a hearty corn recipe is what you’re looking for, 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, which is expected to open later this month. It’s the perfect offering to bring to your next potluck dinner with friends, and sure to impress.

Keep scrolling to view the full recipe.

Chef Kevin Gillespie's Fatback Fried Silver Queen Corn (Photo by Angie Mosier).
Chef Kevin Gillespie’s Fatback Fried Silver Queen Corn (Photo by Angie Mosier).

Chef Kevin Gillespie’s Fatback Fried Silver Queen Corn Recipe (serves 4):

Ingredients:

  • 5 ears Silver Queen corn
  • 3 ounces fatback, cut in strips
  • ¼ cup finely minced onion
  • 2 tablespoons heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon freshly squeezed lemon juice

Directions:

  1. Remove the husks and silks from the corn and discard.
  2. Grate the corn on the largest holes of a box grater. You’ll end up with about 2 cups of corn.
  3. Heat a large skillet over medium heat, add the fatback, and cook to render the fat. Using tongs, transfer the fried fatback to a plate and set aside.
  4. Pour the fat from the skillet into a small metal bowl. Put 2 tablespoons of the rendered fat back into the skillet and heat over medium-high heat.
  5. Add the onions and corn and cook for 30 seconds, tossing so they won’t stick.
  6. Add the cream, salt, and pepper and cook, using the washing machine method (hold your spoon in the center and shake or rotate the pan vigorously to quickly mix everything together – like reverse whisking), until the corn releases its starch and thickens the mixture.
  7. When the corn basically binds into a blog, remove from the heat and stir until the bubbles subside. If mixture gets too thick use a few drops of water to thin it.
  8. Stir in the lemon juice and serve immediately.
  9. For a guilty pleasure, mince the fried fatback and use as a garnish.

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