Ingredients
- 8-10 ears fresh sweet corn
- 2 tablespoons grease: bacon grease makes it more flavorful
- 4 tablespoons butter if you are using bacon grease: 6 if you are not. cut into pieces.
- salt & pepper for taste
Recipe Description
Y’all. I just love fried corn. Like LOVE it. For those of you not too familiar with Southern fried corn, it’s not a big ol’ ear of corn deep fried – though I have seen that! I guess you’d liken it to something more like creamed corn. Though I’m not sure that’s even a good comparison. Quite literally, it’s fresh corn, cut off the cob, and fried in butter and bacon grease in a cast iron skillet.
Recipe Directions
Instructions
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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.
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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.
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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.
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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.
