Fried Corn
User Reviews
4
2 reviews
Good
Fried Corn
Report
Southern skillet Fried Corn is the perfect way to enjoy fresh corn on the cob!
Share:
Ingredients
- 8 sweet corn ears, fresh
- 2 lices Bacon chopped
- 2 tablespoons butter
- ½ cup onion or other sweet onion, Vidalia, finely diced
- ¼ cup water
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon black pepper or more to taste
- Pinch sugar
- thyme optional; minced chives; fresh
- chives
- parsley
- basil
Instructions
- Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk; add the corn milk to the bowl with the kernels. Set aside.
- Fry the bacon in a large, deep skillet or Dutch oven over medium-high heat until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
- Add the butter to the pan and melt over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk and the water, reduce heat to medium, and cook for 15-20 minutes. Stir the pan frequently, since the corn scorches easily. Season with salt, pepper and sugar. Cook for 2 more minutes. Stir in fresh herbs, top with crispy bacon, and serve!
Notes
- The bacon adds a delicious savory, smoky flavor to the dish; however, if you need a vegetarian option, just omit the bacon and add a little bit more butter to the skillet.
- When you add the corn and water to the skillet, use a wooden spoon to scrape up any browned bits from the bottom of the pan. They will add so much flavor to your side dish.
- Spicy Fried Corn: For a Cajun twist, season the corn with Cajun (or Creole) seasoning, smoked paprika and cayenne, to taste.
- Southern Fried Corn Using Canned Corn or Frozen Corn: If you're craving a skillet of fried corn in the middle of winter, or if you want to offer this dish as a Thanksgiving side, you can certainly replace the 8 ears of fresh corn with about 4 cups of frozen corn kernels or canned corn kernels. It's important to note, however, that you will not be able to scrape the cobs when you use frozen or canned corn. The fried corn will be missing that starchy corn milk, so it will not have quite as much flavor and it will have a slightly thinner consistency.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
126kcal
(6%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
208mg
(9%)
Potassium
193mg
(4%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
290IU
(6%)
Vitamin C
5mg
(6%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 208mg | 9% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
Other Recipes
You'll Also Love
