Southern Fried Corn

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4.95 from 69 votes

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 212kcal

Author Stacey Little

Ingredients

8 to 10 ears fresh sweet corn (I prefer the Silver Queen variety)
2 tablespoons bacon grease (not necessary but sure makes a big difference)
4 tablespoons butter (divided; use 6 if you’re not using bacon grease)
salt & pepper

Instructions

With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. (Cutting corn off the cob is quite a task and a messy one at that. I think it’s best to do it in the sink. You’ll thank me later when it’s time to clean up.) Run a sharp knife down the cob cutting the kernels off.
Next, we’re going to scrape all the starch and “goody” out of the remaining kernels. This is what gives fried corn it’s unique texture and flavor. Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.
Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease). Once melted, add corn. Salt and pepper to taste.
Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.

Video

Notes

To make this dish even creamier, a few splashes of heavy cream right at the end might be just what you're looking for!

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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