If I had to think of one recipe that always makes me think of my grandmother aka ‘mom-mom’, fried corn would have to be it. Every summer she, my mother and myself would make it over and over again. It was my saving grace the 2 years I had braces and the orthodontist told me corn on the cob was a no-no. And now it’s a hands down favorite for my 4 year old, who spends too much time explaining why ‘real’ food shouldn’t be on the menu today.
I remember telling my husband about it when we were dating. He kept saying that I was describing creamed corn. And I emphatically told him that no it was FRIED corn. It’s a simple dish and uses a lot of butter 🙂 and everyone I make it for loves it. Because every time I make it a little bit of Ella Belle, Michele and Thembi are in every serving.
Things to note:
- I always use a cast iron pan. A 12 inch one like this one from Lodge Cast Iron.
- I’ve never made this with corn I personally didn’t cut off the cob. Can’t say how any other corn might turn out.
- I always make a large batch. My family will eat fried corn with anything. So we usually do.
- 8-10 ears fresh corn
- 1 stick butter
- 3 tbsp flour
- kosher salt
- fresh ground pepper
- sugar (optional)
- Husk corn
- In a large bowl and using a sharp knife cut the kernels off the ears and make sure to capture all the "milk"
- In a 12 in cast iron skillet melt butter over medium heat
- When melted add corn and 1 tbsp of salt and 1 tsp of pepper
- Saute for 5 minutes, stirring occasionally
- Add flour and stir to coat kernels
- Add enough water to barely cover the corn
- Reduce heat to simmer for 20 minutes. Keep stirring so corn doesn't stick to bottom of the pan. add water if it's too think and burning.
- Season to taste with salt, pepper and sugar, if using
- I can not say what this dish tastes like if you don't use fresh corn straight from the cob. That's why we only make it when it's plentiful in the summer time.
- *If it's early in the season and the corn isn't sweet enough to stand on it's own add 1 tbsp of sugar at a time