This basic fried corn is a Southern favorite. You need fresh corn for this recipe, along with sugar and seasonings. Use bacon drippings or butter, or use a combination of the two fats.
If your corn is very fresh and sweet, you can cut back on the sugar or omit it altogether.
Fried corn goes well with pork or ham, or serve it along with grilled steaks or Southern fried chicken.
- 6 ears corn
- 2 tablespoons fresh bacon drippings or butter
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
Slice the corn from the cob. Scrape the cob downward to get any remaining corn and juices left near the cob.
Heat a heavy skillet and add the bacon fat or butter.
When the fat is hot, add the corn. Continue cooking for 15 to 20 minutes, stirring frequently.
Sprinkle with the salt, sugar, and pepper. Cook for about 2 minutes longer.
Serves 4 to 5.
- Mexican Style Corn - Add a few tablespoons of minced red and green bell peppers and minced onions, if desired. For heat, add a few teaspoons of minced jalapeno peppers or a dash of cayenne pepper.
- Add a few tablespoons of fresh chopped parsley or cilantro along with the salt and pepper for extra color and flavor.
- Add 2 to 3 tablespoons of thinly sliced green onions to the skillet with the corn.
- Cajun Maque Chou - Saute 3 tablespoons of chopped onions and 2 tablespoons of chopped bell pepper before adding the corn. Add the corn and cook for 5 minutes. Add1/3 cup of milk, a pinch of cayenne pepper, and the salt and pepper. Omit the sugar. Continue cooking for about 10 to 15 minutes.