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Fried Corn

paula

Fried corn is a dish that had to of originate in the southeastern United States. I do not remember having corn prepared this way until after moving to Georgia. It is fresh, sweet, simple, and delicious.

It should not be confused with fried corn-on-the-cob, which is husked and cleaned corn cooked in a deep fryer until golden and found at many barbecue joints when corn is in season. Although, it is also delicious.

Essentially, it is creamed corn cooked in a skillet and simply seasoned. It can be found occasionally at old-school southern restaurants like Mt. Vernon in Chattanooga, TN.

One of my friends makes a version using a frozen chub of fried corn. It is simple and tasty. However, I found this recipe in The Blue Willow Inn Cookbook using fresh corn and bacon that quickly became my favorite.

The only made minor changes to the recipe including cutting it in half to serve my family of three and reduce the amount of bacon even further.

Here is how I make it:


 
Recipe: Fried Corn

Ingredients:

  • 6 ears fresh sweet corn, shucked and cleaned
  • 2 – 3 slices bacon
  • 1 Tbsp. butter
  • 1 – 2 tsp. sugar, or to taste (the fresher the corn the less sugar needed)
  • 1/2 to 1 tsp. Kosher salt, or to taste
  • black pepper, to taste

Instructions:

  1. Place a small bowl upside down inside of a large bowl.
  2. Place a shucked ear of corn on upside down bowl.
  3. Hold the ear of corn at the small end and use a sharp knife to cut through the kernels of corn about half way through the kernels down the length of the cob.
  4. Turn the cob and repeat the process until the kernels have been cut all the way around the ear.
  5. Turn knife over so that the dull backside is next to the already cut ear of corn.
  6. Run the back side of the knife down the length of the already cut kernels to release the rest of the corn kernel from the ear.
  7. Repeat above steps with all of the ears of corn.
  8. Remove upside down bowl and set aside corn for now.
  9. Fry bacon in a large skillet. Remove bacon when crispy and set on paper towels to drain.
  10. Drain off all but 1 – 2 tbsp. of bacon grease.
  11. Add corn and butter to bacon grease.
  12. Add sugar, salt, and pepper to taste.
  13. Stirring frequently, cook until corn mixture reaches desired thickness and tenderness.
  14. Serve warm with crumbled bacon on top.

Notes:

Double ingredients to serve more than 3 – 4 people.

Copyright © 2014.
Recipe by Paula, A Simple Home Cook.

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