Some of the best recipes I have ever tasted hail from the Southern US and today’s recipe – Fried Corn – is no exception. I first tasted this dish on the 4th of July holiday when my dear friend, Mel, brought a batch to our barbecue. It was so good, I asked if he would show me how to make this delicious dish!
He agreed – and now, I’m sharing this family recipe with you! Enjoy – it is simply scrumptious!
10 Ears of Sweet White Corn
½ Stick Butter
½ Teaspoon Lawry’s Seasoning Salt
1 Teaspoon Ground Black Pepper
1. Use a very sharp paring knife to slice the top half of the kernels off of the first five ears of corn into a frying pan. The Step 1 photo shows what an ear of corn will look like, and what the pan will look like, as this step is completed.
2. Scrape the bottom half of the kernels off of these same ears of corn as shown in Photo 2a.
This step produces corn milk in the frying pan, as shown in Photo 2b.
3. For each of the remaining five ears of corn, deep cut the corn down to the ear and pare it off the cob. This will add crunch and texture in the final dish.
4. Set the stove to medium heat. Place ½ stick of butter into the pan of corn. Heat and stir the corn until it simmers. Adjust and lower the heat as needed.
5. Add the seasoning salt and ground black pepper.
6. Cook until done, about 15 minutes.
This recipe serves 6 to 10 people, depending on the size of the ears of corn and whether you choose to serve this as a side dish or a standalone treat!
For more great recipes, visit Create With Joy – Recipes!