Fried corn is one dish my family can never get enough of and would eat this every day if I would make it for them.
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, fried corn is still good. Serve it with fresh tomatoes for a wonderful addition to any meal.
Ingredients for skillet fried corn:
8 ears fresh corn or 28 ounce package frozen corn
Salt to taste
We love to add crumbled bacon on top, just to make this dish even better! This dish is always a hit and we even serve it during the holidays.
“I made this tonight to go with salmon patties and tator tots. I used a little bacon grease and butter to fry it up in. Also….I caramelized some onions to mix in with my salmon patties and made extra to stir into the corn for the last 5 minutes. YUM!!!!!” – LLC
“I fried it with onion, green pepper and tomatoes then put the bacon and oh my gosh so good” – Karen
“My husband’s grandmother, Momma Lida, made this and I learned to replicate it using only butter, salt and pepper with the corn. Make a big batch and keep a zip lock bag in the freezer for the leftovers throughout the season. When Thanksgiving comes, pull that bag out, warm it up and your guests will have a taste of summer again.” – Pam
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Skillet Fried Corn
- 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.