Southern Fried Corn

Southern Fried Corn

Southern Fried Corn

8 to 10 ears of fresh corn (I prefer the Silver Queen variety)
2 tablespoons of bacon grease (not necessary but sure makes a big difference)
4 tablespoons of butter, divided (or 6 if you’re not using bacon grease)
salt & pepper
And so on.

  • Step 1. 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.
  • And then, 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.
  • After that, 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.
  • Complete Ingredients and Instructions:

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