Cheeseburgers with Fried Corn

Fried Corn

This is a neat alternative to corn on the cob.

5-6 ears of corn
1 medium to large onion
Bacon or country ham
Sweet red peppers
Milk or cream
Butter
Flour
Salt and pepper

- Cut the corn kernels from the cob into a large bowl
- Using the back of the knife, scrape the corn cobs to remove as much of the liquid as you can

In a large frying pan
- Chop the ham or bacon into small pieces, Fry to desired degree of doneness
- Sweat the onions in some of the bacon fat or butter
- Chop and add sweet red peppers
- Add corn and accompanying liquid
- Add 1c of milk
- Simmer until virtually all of the liquid in the pan is absorbed (about 30 minutes)
- Use a rue to thicken the dish if you like
- Finish with butter
- Season to taste  (be careful with salt.  The ham or bacon will impart a lot of salt to the dish.  The sweet peppers may also add more salt.)

Cheeseburgers

One of my goals is to cook a perfect medium-rare hamburger.  It's harder than you think.  I like using a cast iron skillet.  This process produces some smoke and grease splatters.  Good ventilation and a splatter shield will help.

- Prepare hamburger patties and season as desired.  (I liberally apply Montreal Seasoning)
- Sear in a "rocket hot" cast iron skillet for 3 minutes per side
- Add your cheese of choice at the last minute
- Monitor the internal temperature, remove when the meat reaches a temperature of 115-120 degrees
- Let rest for a couple of minutes before serving