Southern Fried Corn is an old Southern favorite that has been around for a long time. It’s a summer staple that can always be found at barbecues, family reunions, and church potlucks.
There are many different variations of fried corn. Some add cream, some sugar or bacon. This recipe is as simple and as delicious as they come. The first time I made this for my family, I made the mistake of only preparing enough for everyone to have one serving. They ALL asked for seconds, and were disappointed to find out there wasn’t any. The next time I made it, everyone had seconds and could have eaten even more if there had been any. It’s that good. Try this Southern dish, and get ready for the compliments.
4 fresh ears of corn (Frozen corn may be used in a pinch)
2 Tbs. butter
1 Tbs. bacon grease
salt and pepper to taste
1/2 cup water (More may be needed)
Shuck and remove silks from corn.
Cut kernels off cob with a sharp knife, leaving about 1/4 of the kernel.
Scrape cobs clean with the blade of the knife to remove pulp.
Place butter and bacon grease in a skillet.
Add corn and corn pulp.
Add 1/2 cup water. (How much water you end up needing is really dependent on your corn. Some corn will be starchier and need more, some corn will be thin and actually need thickening. If your corn ends up looking a little thin, you can stir in a tablespoon of corn starch or flour in with four tablespoons of water (mix it up pretty well) and then add that to your corn.
Season to taste with salt and pepper. (Start with 1/8 tsp. pepper, and 1/2 tsp. salt)
Bring to a slight boil, stirring constantly. Reduce heat to a simmer and continue cooking and stirring occasionally for about thirty minutes.
Serve and enjoy.
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Recipe Source: Southern Plate