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SKILLET FRIED CORN

Skillet Fried Corn

There is nothing any better than fried corn and the fresher the corn the better.  I used to bring it straight from the garden, remove the husks, wash, cut the corn off and cook it right then. Today, I get it from the grocery or a roadside vendor and sometimes I even use frozen corn from the supermarket.  Any way you do it, corn is still good. Serve it with fresh tomatoes for a wonderful addition to any meal.

8 ears fresh corn or 28 ounce package frozen corn
1 stick butter or margarine
2 tablespoons bacon drippings
1 tablespoon sugar
Salt to taste
 
Remove husks and silks from fresh corn, wash and cut corn off the cob.  Scrape the cob to get out the juice.  Melt butter in a large skillet, add fresh or frozen corn, bacon drippings and sugar.  Cook on medium high heat until corn is done about 15 to 20 minutes. Add salt to taste.   Serve.  Enjoy.
 
Note:  You can add cooked crumbled bacon to the corn, too. Makes it even better!
 
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18 Responses

  1. So funny how each region has their own version! Mines the same except I sauté an onion in with the drippings and crumble the bacon on top! That’s the lower AL/NW FL way, I went to W VA ordered fried corn and got a deep fried ear of corn..that was strange!!

  2. You can also use canned yellow Hominy like this. Fry in butter the same way, season with salt and pepper, yum,yum, yum!

  3. My late husband was in charge of this dish, and we all loved it. You just can’t beat butter w/corn!!

  4. Yes, Renee, that is how it is done. Three passes and “milk” the cob. Fried fatback is the best in it too :)

  5. My family always said to cut the corn off of the cob in 3 passes. First, make a shallow cut about half way down the kernels, and then a second cut close to the cob. Finally, use the back of the knife to scrape the cob which gets the remaining part of the kernel and the milk. But, anyway you slice fresh corn, it’s all good!

  6. My momma added evaporated milk to it to make it creamy.

  7. Oh how i miss my grandmother. My grandparents had a small garden..no corn though but she would go to the farmers market and buy silver queen corn and make fried corn. My favorite meal growing up was an all veggie meal, fried corn, fried okra, green beans, fried squash (not the battered kind), sliced tomatoes, cucumber and onions in garlic wine vinegar and cornbread. Oh my Lord, it was delicious. Thanks for the memories.

  8. Hi Bj! I always add a small amount of sugar to fresh vegetables. Just something handed down from my Southern mother-in-law from Mississippi. She said it brought out more of the flavor if it was a fresh vegetable from the garden. Have a great week.

  9. Sounds absolutely wonderful!!!

  10. yep–i add finely diced onion and bell pepper and then crumbled bacon when it done. deee-lishhh

  11. My Alabama born mother used to make this when I was a child and I love it. Made it for my husband and he ate way too much, but oh was it good. I think Mother used only the bacon grease and salt and pepper-no butter or sugar, but I used butter as you suggested. She added a little milk if it was too dry or a little flour if it was too thin. Tiny bit leftover for the next night.

  12. I’M GOING TO MAKE THIS SOON AS MY CORN COMES IN .I LOVE CORN ANY WAY IT CAN BE COOKED .YOU HAVE SOME GREAT LOOKING RECIPES LOVE TO COOK SO ITS GOING TO BE GOOD .THANK YOU FOR LETTING ME IN ON IT ILIVE IN ALABAMA THE SOUTH THE BEAUTIFUL !!!!!!!!!

  13. Just made it for dinner tonight and the corn was a big hit. I am going to put the leftovers in my cornbread for tomorrow night

    • add some shredded cheese and chopped jalepeno peppers with the corn and enjoy mexican cornbread.

  14. Bacon drippings and butter. I’m in!

  15. The only thing that would make this recipe any better is to add about 6 slices crumbled bacon to the finished product.

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